| Ingredients
1/4 cup chopped onion
2 tablespoons olive oil or cooking oil
1 15-ounce can black beans, rinsed and drained
1 medium onion, chopped
4 cloves garlic, minced
1 14-1/2-ounce can Mexican-style stewed tomatoes
2 cups hot cooked brown or long grain rice
1/8 to 1/4 teaspoon ground red pepper
In a medium saucepan cook 1/2 cup onion and garlic in hot oil until
tender but not brown. Carefully stir in the drained beans, undrained
tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer,
uncovered, for 15 minutes.
To serve, mound rice on individual plates; make a well in the centers.
Spoon black bean mixture into centers. If desired, sprinkle with
chopped onion. Makes 4 servings.
This recipe was sent by Virginia Fernandez
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