Someone commented on yesterday’s blog entry about red beans and rice, wondering if I had a recipe for black beans and rice. It’s a dish I’ve only had once – during a dinner party last year at my cousin’s house when she prepared black beans and rice for her exchange student from Brazil. The meal was exquisite, as were the beans and rice. At the time I managed to find a recipe closely resembling the dish at the Recipe Source, but I decided to look for another as well. I did a bit of browsing and found the following at International Recipes Online:

 

Spicy Black Beans & Rice

1 medium onion, chopped

4 cloves garlic, minced

2 TBS olive oil

1 can black beans (15 oz.), rinsed and drained

1 can stewed tomatoes (14.5 oz.); do not drain

¼ tsp. ground red pepper

2 C hot-cooked rice

Oil

 

In a medium saucepan cook onion and garlic in hot oil until tender but not brown. Carefully stir in the drained beans, tomatoes with their liquid, and ground red pepper. Bring to a boil; reduce heat. Simmer uncovered for fifteen minutes. To serve, mound rice on individual plates; make a well in the centers and spoon black bean mixture into centers. If desired, sprinkle with additional chopped onion.