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Spicy Black Beans Recipe

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This recipe for Spicy Black Beans, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Krage Connelly
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
1 (15 oz) can black beans, drained and rinsed
1 (14 oz) can Mexican style stewed tomatoes
1/8 to 1/4 tsp ground red pepper
2 cups hot cooked brown or long grain rice
1/4 cup onion, chopped (optional)

Directions:
Directions:
In a medium saucepan, cook cup onion and garlic in hot oil until tender but not brown. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes (or longer.)

To serve, mound rice on individual plates, make a well in the center. Spoon black bean mixture into well. If desired, sprinkle with chopped onion and/or cheese.

Personal Notes:
Personal Notes:
The Connelly vegetarians like this recipe!

 

 

 

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