Michael Russler'S Black Beans And Rice

• 1.5 cups long grain rice
• 3 cups cooked black beans (rinsed canned beans are fine)
• 3 cloves garlic, peeled and sliced thin
• 2 teaspoons dried oregano
• 1 teaspoon vinegar -- your choice, but I prefer sherry vinegar
• 2 teaspoons hot sauce
• 2 tablespoons minced parsley (optional)
• 1/4 tsp ground cumin
• 1 tsp orange zest

1. Bring 2.5 cups of salted water to a boil. Add rice, bring back to the boil. Cover and cook on lowest flame for about 20 minutes.
2. Place the beans in a medium size saucepan, add salt and pepper to taste. (If you're using canned beans, you won't need salt.) Stir in garlic, oregano, hot sauce, cumin, vinegar and/or orange zest. (NB that this list of ingredients is a catch-all; you can make it with just oregano and vinegar, or try cumin with orange zest.) Bring to a simmer.
3. If you have it on hand, add diced chorizo or other sausage. If not, congratulate yourself for being a vegetarian -- today, at least.
4. When rice is done, fluff with a fork and spoon into bowls. Top with bean mixture and sprinkle chopped parsley over the top. If you like, sprinkle with a few drops of vinegar.

long grain rice, black beans, garlic, oregano, vinegar, hot sauce, parsley, ground cumin, orange zest

Taken from food52.com/recipes/11940-michael-russler-s-black-beans-and-rice (may not work)