It’s wintertime, and we’re expecting a big storm. Rice and beans is a good combination anytime, but it’s especially appealing when the weather is cold and blowy and snowy.
Here’s what I did: I sauteed a diced onion and some crushed garlic in a little oil for a few minutes, added 1 t of chili powder and 1/2 t each of coriander and cumin and 1/4 t of cayenne and cooked and stirred for a few more minutes. Then I added a can (15 oz.) of black beans and a can (14.5 oz.) of diced tomatoes and simmered everything for about an hour.
I served it over rice. Note: I also think this would be really good over a potato, but I had some leftover brown rice hanging around so that’s what I used. (And this post is called rice & beans so I had to use rice - ha!)