Black Beans with Rice

So this is basically my favorite recipe...EVER, so I'm a little shocked that I've never shared it on here before. That said, pictures really can't do it justice, so don't get too caught up in the pictures (I mean really, how do you make mushy black beans look as delicious as they really are?). So take my word for it, take my husband's word for it...its stinkin' delicious...

At my wedding shower some of the gals brought along some of their favorite recipes to add to a book for me, and this one was courtesy of my maid of honor. I had eaten it a number of times at her house and had always raved about it. So this has been a tried and true throughout my entire marriage, and one that everyone enjoys!

Black Beans with Rice

Ingredients
2 Tbsp. Olive Oil
2 cans, Black Beans (19oz/540mL)
1 Green Pepper, coarsley chopped
1 Medium onion, coarsely chopped
1 jar, Pimentos, 4oz (with liquid)
3-4 Cloves Garlic (or more to taste)
2 Beef Bouillon cubes
1/2 Tsp. Cumin
Black Pepper, several dashes
Directions
In large pot, heat 2 tablespoons olive oil. Saute onion, green pepper, garlic for a few minutes until softened. Then add to blender, along with pimentos (with liquid). Puree until a medium-smooth consistency (add more olive oil if needed).
Return to pureed mixture to pot, and saute for 10-15 minutes, stirring often.

Then add beans (keep liquid from one can, drain second can), bouillon cubes, cumin and black pepper. Cook slowly (low/medium) heat for a minimum of 30 minutes, stirring often. The longer you cook (1-2 hours), the more flavour you get, and the thicker the consistency.

Serve over a bed of basmati rice, garnish with a dollop of sour cream and a sprinkle of chopped onions.

Unfortunately my final picture of it in a bowl was too fuzzy (blasted new camera!), so this is just the end result in a pot. Its rather thick, and goes beautifully over a bowl of rice.
Holly's tips

(because you knew there had to be some...)

~This recipe originally called for 4 cans of black beans, but it just made way too much food, so we cut it in half, and that still leaves plenty for leftovers.
~In the original recipe you actually blenderize the ingredients first and then saute them, but I've found that they puree much easier (and with less olive oil) once softened.
~Pimentos are a type of pepper, although not terribly hot. I have always been able to find them in Safeway, Save-on and Sobeys. They are on the top shelf, usually near the olives.
~You could add the liquid from the black beans from both cans, but I think that ultimately increases the sodium and its not necessary.
~ I am a huge fan of my Cuisinart hand blender set. I rarely use our big blender anymore because its such a pain to clean, and I can usually blenderize with this little fella in two batches.

~ I faithfully use McCormick's bouillon. I love the flavor, and while it still has fairly high sodium content, I have yet to find a lower sodium one I prefer.
~ As a cumin lover, I generally end up adding at least a tablespoon. And maybe 5-8 garlic cloves. And yes, we like our garlic around here!