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.