Black Beans and Rice!
Okay... so here's what you do:
While you have the black beans (4 cans) heating in a sauce pan, saute an onion, 6 cloves of garlic and a full bunch of cilantro in a bit of butter or olive oil.
Then add it to the black beans.
Transfer the black beans concoction to a 13 x 9 inch pan and sprinkle with monterey jack cheese. Cover with aluminum foil and back at 325 for 30 minutes.
Serve with brown rice and provide a spread of tomato, avocado, chips, more cheese, salsa and sour cream. Yummm. We had a tossed salad, too, that mom and Aunt Mega made.
Alana chopping cilantro and laughing at me for taking so many pictures of food!
I've wanted to try this recipe for some time. I discovered it in this bible study (yes, bible study and recipes... good combination!),but didn't bother at home, as Joe is not a black beans and rice kinda guy. So, I took advantage of the opportunity to try it while away... and it was pretty good. It seemed to be a hit in Crystal River; everyone went back for seconds.
- Pam O'Brien
- I'm a wife, mom, and grandma living in rural Vermont. I spend 40 hours of my week working outside my home and away from my garden, but am nevertheless passionate about healthy eating and sustainable living. By sourcing nutrient-dense food from local farms and avoiding processed foods, we are realizing how our over health is being impacted for the better. I’m excited to have you join me as I share what we’re learning and invite you to offer your insights in the comments. “…giving thanks in all circumstances…” 1 Thess 5:16-18