Lori's Black Beans and Rice
6 cloves minced garlic (or 1 t. powdered garlic)
1 T. olive oil (if using fresh garlic)
two 14 1/2 oz -- 20 oz. size cans black beans, not rinsed or drained
1 can Mexican-style stewed tomatoes or Rotel tomatoes
hot cooked rice
sour cream and shredded cheese for toppings, optional
1 small onion, chopped, optional
1 t. ground cumin, optional
Saute garlic in oil in a saucepot until fragrant and just beginning to turn golden. Immediately pour in beans and tomatoes. Heat until hot. Serve over rice and top with cheese and sour cream, if desired.
Serves 4 generously.
1. If you have extra time, saute the onion and 1 t. cumin with the garlic. Truly, though, this is very tasty even without doing this.
2. This meal only takes five minutes to get on the table if you already have cooked rice in the fridge or if you serve the beans as a soup without rice, but it is possible to eat it even faster by mixing the ingredients in the crockpot and setting it on low. Hot food ready and waiting...
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