Monday, April 9, 2012

Black Beans and Rice

I am hopeful that everyone had a great Easter (Resurrection Day).  It was a very busy weekend for us.  Last week, I stuck to my menu -- YEAH.....   Here is the Black beans and rice recipe that we had.  This a real saver.  I always have the ingredients and my family really does like it.  I also added the very little that I had left over and added it to my chicken in the crock pot for tacos. 

3 T. Olive Oil
1 Med. white onion, chopped
2 cloves garlic, minced
3/4 t. coarse salt
1/4 t. ground black pepper
1/2 t. ground cumin
1/4 t. dried oregano
2 (15.5-ounce) cans black beans, drained and rinsed
1/2 cup water
3 cups cooked white rice
1 avocado, chopped
1 lime, cut into wedges

(These ingredients are for four, I tweak for my family)

I use at least four cans of black beans - ha ha.  The first time I made it, I only used two.  It was more like a side dish.

I sauteed half the onion and the garlic and spices in a little bit of oil.  The cumin smells so good and makes this taste so good.

Added my rinsed and drained beans.  I also added a little water.  Just put enough to make it as soupy as you like.

While that is heating through, I put the remaining half an onion, diced avocado, and sliced lime in a bowl.

To serve, put a little cooked long grain rice in the bottom of a bowl.

  Put your beans on top and add the raw onion, avocado and a squeeze of lime on top.  It really is good.  It fills up all of my carnivores.

Try it, it is good for you and your heart.



  1. Yummm... save me some, I'll be right over.

  2. My hubby loves Black beans and Rice. I am pinning this for him:)


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