Black Beans with Pickled Red Onions

• Yellow Rice (page 179)
• 2 large red onions
• 3 cups boiling water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground allspice
• 1 tablespoon vinegar
• 1/4 cup fresh lime juice
• 1 teaspoon Tabasco or other hot pepper sauce (optional)
• 1 tablespoon olive oil
• 2 garlic cloves, minced or pressed
• 1 teaspoon ground cumin
• 1 1/2 teaspoons dried oregano
• 2 15-ounce cans of black beans, undrained
• 1/4 cup chopped fresh cilantro

1. Prepare the Yellow Rice.
2. While the rice cooks, slice the onions into rings.
3. In a heatproof bowl, cover the onions with the boiling water and set aside for 10 minutes.
4. In a separate bowl, combine the salt, sugar, allspice, vinegar, lime juice, and Tabasco.
5. Drain the onions.
6. Combine the drained onions and the pickling ingredients and mix well.
7. Set aside.
8. For the beans, warm the oil in a saucepan on medium heat and then add the garlic, cumin, and oregano.
9. Cook for just a minute and then add the beans.
10. Simmer for 5 to 8 minutes, until the beans are heated through and have absorbed the seasonings.
11. Stir in the cilantro.
12. Serve the rice topped with beans and pickled onions.
13. Toss a green salad with Cilantro Lime Dressing (page 225) and enjoy Caramel Custard (page 273) for dessert.
14. Try the beans and rice topped with Quick Avocado & Corn Salsa (page 233) instead of the pickled onions.

yellow rice, red onions, boiling water, salt, sugar, ground allspice, vinegar, lime juice, pepper, olive oil, garlic, ground cumin, oregano, black beans, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/black-beans-with-pickled-red-onions-377085 (may not work)