Traditional Black Beans and Rice

Found this recipe on the back of a can of beans while searching the pantry for a quick Sunday lunch. It only takes the time to make rice, if you have canned beans on hand. It was a delicious, meat free, filling lunch. I doubled the recipe and made 3 cups of dried rice for my family of 9.

1 T olive oil
3/4 C. onion, chopped fine
1/2 C. green pepper, chopped fine
1 C. tomatoes, diced
1 can black beans, drain and reserve juice
1/2 t. thyme
1 t. garlic salt
2 T cider vinegar
1/2 t. hot pepper sauce
2 C cooked rice
Lime wedge or slice mango for garnish (optional)

In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juice, continue to cook 5 minutes. Serve over rice.