Ingredients

NOTE:  If adding to rice, mince the onion, peppers and tomatoes; if adding to pasta, coarsely chop them in large chunks. 

30 ml Olive oil

1 white onion or more, chopped - NOTE - reserve about 30 ml chopped white onion for each serving to cover beans when ready to serve.

1 bell pepper chopped

1 tomato chopped or 1 can chopped tomatoes

1 bay leaf

1 garlic clove crushed

5 ml oregano crushed

1 ml cumin powdered

30 ml wine vinegar

pinch salt

3 ml hot sauce

30 ml dry sherry

2 cans black beans

1 can Rotel tomato

rice - amount as needed (normally 2 cups)

        OR

pasta - usually prefer rotini or penne.

Directions

Begin rice  OR pasta           

heat oil, sauté onion, pepper, tomato

+ bay leaf, garlic, cumin

+ wine vinegar, beans, bring up heat

+ sherry & Rotel

+ beans and heat.

Place rice on plate, add beans, top w/chop white onion.

NOTE: can add 2 to 3 ml tumeric power in rice as it comes to boil to turn it yellow as found in Tampa-Cuban as contrasted with Miami-Cuban which prefer white rice.

            OR

Place pasta on plate, add beans, top w/chop white onion.