Cuban Beef and Black Beans

Total time: 35 minutes
     Red beans and rice have gotten to be a popular item, recently. I added a bit of beef for a full dinner. Make it as hot or not as suits you. Use black beans or red kidney beans.

 Ingredients:

• 1 onion
• 3 cloves garlic
• 1/2 green pepper
• 1 tbs olive oil
• 15oz (450gr) whole tomatoes
• 12oz ground beef (360gr mince)
• 15oz (450gr) black beans or red beans
• 1 tbs Worcestershire sauce
• 1 tbs Balsamic vinegar
• 4oz (120gr) green chiles
• 1 tbs chili powder
• 1 tsp oregano
• 1 bay leaf (laurel)
• anything else you would like to add to make it hotter - jalapeños, banana peppers?
• Brown Rice:
• 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
• 1 cup (8oz, 240ml) beef stock

 Ingredients:

• Chop onion and pepper.  
• Finely chop garlic. 
• Drain tomatoes, reserving juices, and roughly chop. 
• Drain and rinse beans. 
• Heat oil in large, nonstick skillet over medium heat.  Add chili powder and sauté 1 minute. 
• Add onions, pepper, garlic and sauté 7 - 8 minutes. 
• Add beef and sauté, breaking it up as it browns. 
• Add tomatoes, juices, beans, Worcestershire, vinegar and herbs. 
• Cover and simmer 15 minutes. 
• Drain green chilies, chop if whole.  Add to skillet, simmer, uncovered, 5 minutes longer. 
• Taste, adjust heat, remove bay leaf and serve over rice.
• Brown Rice:
• Cook rice according to package instructions.