Spicy Black Beans and Rice

This recipe is straight from the classic Better Homes and Gardens cook book. I love it. I can't say it is my children's favorite, but eventually they will come around. It is inexpensive and easy to cook a huge batch of black beans in the pressure cooker. I put the extras in ziplock freezer bags and store in the freezer. But don't be afraid to just pop open a couple cans of beans too in a pinch! I usually double this recipe because it is actually better the next day.

Spicy Black Beans and Rice

1/2 c chopped onion
4 cloves of garlic, minced
2 T olive oil
1 15 oz can of rinsed black beans (or 2 cups homecooked)
1 can stewed tomatoes
1/8-1/4 t cayenne pepper
Mexican seasonings to taste: I usually add 1 t chili powder, 1 t cumin, 1 t coriander
I you wanted you could also use the mexican styled stewed tomatoes.

Saute onion and garlic in oil until tender. Stir in remaining ingredients. Simmer uncovered for at least 15 minutes.

Serve over brown rice, quinoa or cornbread.

*In the photo I actually used black-eyed peas as well as black beans, and my home canned tomatoes.
The consistency was chunkier than normal but still delicious.