Black Beans and Rice
Good served over rice
#Entree
Ingredients
-
olive oil (extra virgin) — 1 tbsp
-
onion, yellow, chopped — ¾ cup
-
tomato, diced (garden vine, hothouse, or salad) — 2 cup
-
bean, black, 15oz — 2 can
-
thyme — 1 tsp
-
garlic powder — 1 tsp
-
vinegar, cider — 3 tbsp
-
hot pepper sauce — ½ tsp
Instructions
- Reserve juice from canned beans.
- In a large skillet, heat olive oil
- Cook onion until tender, then stir in:
- tomatoes
- beans
- thyme
- garlic salt
- Cook for 3 minutes, then add:
- vinegar
- hot pepper sauce
- reserved bean juice
- Continue cooking for 5 minutes
- Serve on rice.
- Note: I use a can of diced tomatoes (14.5 oz) for the tomatoes.
Notes
Source: Bush's Best Black Beans Can