Tex-mex beans 'n' rice
Yield: 1 Servings
Ingredients:
- 1 md Onion chopped
- 1 Green bell pepper chopped
- 1 Red bell pepper chopped
- 1 sm Can green chiles chopped
- 1 cn Black beans
- 1 cn Garbanzo beans (chickpeas)
Instructions:
Cumin Cayenne Saute the onion in a little water until it has browned slightly (I tend to brown it then add the water to un-stick it from the bottom of the pan). Add in the peppers one type at a time; heat through. Drain the beans reserving a little of the liquid (not a lot -- it's pretty salty) rinse the beans and add them to the pot. Add in some of the bean liquid and some water until it's somewhat soupy. Heat thoroughly. Before it's done add cumin and cayenne to taste (we like LOTS of cumin and a touch of cayenne for a bit of byte). While this was all cooking you should also have a pot of rice on to cook. Serve the resulting bean concoction over the rice. From: Faith Senie
