Easy and good. The second and third servings make great leftovers and they go well with tortillas.

Ingredients

2	tspn olive oil
1	garlic clove, chopped or crushed in a garlic press
1	small onion, diced
1/4	tspn dried oregano
14 1/2	oz cooked black beans (1 can)
1	cup brown rice

Directions

1. Start the brown rice before beginning the beans. I use a rice cooker with a 2:1 water/rice ratio.
   
   
2. Chop and dice the garlic.
   
   
3. In a medium pan, heat olive oil over moderate heat.
   
   
4. Add garlic to the pan and saute for about a minute. Do not allow the garlic to burn.
   
   
5. Turn the pan down slightly and add onion. Saute until the onion is translucent.
   
   
6. Add oregano to onion and garlic mixture and stir briefly.
   
   
7. Add black beans, stir well and allow to simmer on low for about 15 minutes while the liquid from the beans cooks down.
   
   
8. Serve black beans over rice. Some nice additions include chopped fresh tomatoes, chopped bell peppers or other vegetables.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Low in saturated fat No cholesterol Very low in sodium Low in sugar High in dietary fiber High in manganese High in magnesium High in thiamin