Chili Lime Marinated Tri Tip Steaks with Cuban Black Beans and Coconut Rice

My wife and I made this for dinner last nice. She is usually in charge of the rice cooker having been taught by our good friend Doug (and the one who gave us the Japanese rice cooker) how to properly measure the liquid, which rice you rinse and which you don't, how to use smell to tell how far along the rice is etc. Me, I got to marinate the meat and make the beans. The beans were a hit (as was the rice) so I thought I would share them with you.

1 Can black beans (don't rinse them)
1 medium Bell Pepper
1 roasted carrot, chopped
1 Small onion
2 cloves garlic
oil
salt/pepper
1 Lime

Add a bit of oil to the pan, sautee the bell pepper for 2 minutes, then add the onion, sautee 3 minutes more then add the chopped roasted carrot, smashing it with a wooden spoon as it warms up, add the garlic and sautee a minute more. Pour the beans in, with their liquid and warm over low heat for about 15 minutes, until wamed thru and tender. Squeeze or two of lime juice, then Salt/Pepper to taste.

That's it, the roasted carrot adds a nice sweetness to the dish, balance with the tang from the lime and the earthiness of the beans. The