black beans and rice

This recipe is so good and super-easy to make. We eat this all the time, and we never get tired of it.

ingredients
1 can black beans, not drained
pinch cayenne pepper
1/2 t ground cumin
1 t dried oregano
pinch salt
1/2 t black pepper
1 T red-wine vinegar

rice - I always use brown rice

tomatoes
cucumbers (preferably Persian)
fresh Italian flat-leaf parsley
fresh coriander
fresh lemons (and limes if you like)
olive oil
ground cumin
ground coriander
ground pepper
sumac

plain yogurt

directions
Put the rice on to cook.

Heat the beans, spices, and vinegar in a saucepan, including the bean juice, over medium heat until the liquid reduces a little, about 7-10 minutes.

Meanwhile, chop the tomatoes, cucumbers, parsley and coriander in a bowl. Add the lemon (and lime) juice, olive oil, and spices to taste. It can be as juicy as you like.

When the rice and beans are done, serve the rice, beans, salad and yogurt as you like. I usually spoon them into a flat soup bowl separately but touching, and then mix each bite as I go along. I also like to drizzel olive oil and grind some pepper onto the top of the whole thing.