Bring a large pan of salted water to the boil and cook the rice according to packet instructions. It should take around 40 minutes.
Meanwhile, wash, halve, deseed and dice the peppers. Peel and crush the garlic. Peel and chop the shallots. Drain the beans and rinse under running water.
Warm the oil in a frying pan, add the crushed garlic and chopped shallot, sprinkle with a little salt and cook for 3-4 minutes. Stir in the diced peppers and cook over a medium heat for 10 minutes, stirring frequently.
Drain the rice and add to the frying pan together with the black beans. Mix well and cook for 2-3 minutes, stirring everything through.
Season the rice with a little salt and a generous grinding of black pepper and serve.
This easy, healthy side is great with grilled or barbecued fish or meat. It also makes a satisfying weekday vegetarian main.
Did you know that black rice was once cultivated in China exclusively for the Emperor’s court for its healthy and aphrodisiac properties? Today it is cultivated in Italy where it is known as Riso Venere – Venus rice!