You can serve over either white or yellow rice. Cook some onions with the beans, or sprinkle some diced raw onions on top. Hot sauce on the side, Crystal reccomended. Outerbridge Cherry Pepper Sauce from Bermuda would also be good, if available.

I prefer the raw onions sprinkled on top. Haven't tried the hot sauce on the side, but next time I make it, I will definitely try it.

For the best black beans and rice dishes, you can find none better than from the Cuban restaurants in Miami. I lived there for half my life and could never duplicate the taste. But I found one secret ingredient is to add some vinegar.

I'll have to try it. Raw onions on top is okay, but I prefer cooked down with the beans. Don't even start Miami vs. Tampa! Tampa is old-school Cubans...Miami are the newbies!

I have made a Cuban black bean and rice salad that uses many of the same ingredients.

One can black beans, drained and rinsed
2 cups cooked rice
1 small onion, chopped
1/2 green bell pepper
1/2 red bell pepper
1 small serrano pepper finely chopped

Make vinaigrette with oil (olive or canola), a little wine vinegar, some lime juice, salt, pepper, garlic powder, shake of hot sauce, little cumin, mix and pour over bean and rice mixture. Toss to make sure all ingredients are coated. Cover and let stand in fridge a few hours before serving. 1/3 cup oil, 2 tablespoons vinegar. Other ingredients are to taste. Vinaigrette should be 3 to 1, oil to vinegar, if you expand the recipe.

Great with grilled shrimp and fish or grilled chicken.