From Flats To Lofts

our lives within these walls

Black Beans & Rice

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Maybe it’s because I married someone from Southern California who could live on Mexican food alone. Or maybe it’s just because we get like vegetarians 99% of the time. Either way, this is an often used recipe in our house.


Black Beans & Rice

for the beans:

2 cans of black beans, rinsed & drained (or about 1 cup of dry beans soaked & cooked)

1 orange, juiced & zested

I small onion, chopped

1 cup bell peppers (any color)

½ – 1 cup pineapple

2 cloves of garlic, sliced

2 tablespoons olive oil

Put onions and oil in large skillet and cook for about 5 minutes on medium heat. Add the bell pepper, orange juice, and garlic and cook for an additional 3-5 minutes. Add beans and pineapple and cook until warm.

Serve over your choice of rice – we usually use some time of Spanish or Mexican rice because what is what Andrew prefers. Add some fresh guacamole and tortilla chips and dinner is ready in about 30 minutes.

I think the best part about this recipe is how versatile it is. You can use just about any kind of fruit – pineapple, papaya, or mangoes are good. Lemon or lime juice can be substituted for the orange. When I made this last night I had crushed pineapple in the freezer so that is what I used. It comes out great with pretty much any combination.


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