Black Beans & Rice
Delicious. Nutritious. Easy.
Serve the beans over basmati or long-grained rice. (To accompany, sprinkle flour
tortillas with a little cheese, roll-up and wrap in aluminum foil. Heat for 10
minutes in a hot oven.) The beans are just a little spicy. Of course, you can
cook the beans in a pot on the stove if you don't have a crockpot.
1 lb. dried black beans
1 quart vegetable or chicken stock
1 16 oz. tub spicy salsa from the deli
salt to taste
Steamed Rice
SUGGESTED TOPPINGS:
chopped fresh cilantro
fresh lime wedges
Tabasco or your favorite hot sauce
chopped jalapenos
chopped onion
grated cheese
Soak beans overnight. Rinse and drain. Place in crockpot with one quart of
stock. Cook on high for 4-6 hours, or on low all day, until beans are tender,
but not mushy. About 30 minutes before serving, stir in the salsa and salt to
taste. Serve over hot rice. Top with cilantro, limes, hot sauce, chilies and
onion if desired.
Serves 8, with rice.
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