Black Beans & Brown Rice

In a large heavy saucepan, heat the oil over moderate heat. Add onion and saute, stirring occasionally, about 3 minutes. Add peppers and garlic and cook 3 minutes longer. Add cumin and oregano and cook briefly, stirring.

Add beans, lemon juice, frozen orange juice, tomatoes, and salt and pepper to taste and simmer, covered, for 5 minutes, adding a bit of stock, water, or tomato juice if needed to thin the mixture to desired consistency.

Mix 1 cup of the bean mixture with rum and mash to a paste with the back of a fork. Add the puree to the pot, set over low heat, cover and simmer about 20 minutes. Serve over hot, cooked rice with sliced bananas on the side.