| 1 | Onion, chopped (1/2 cup) |
| 4 cloves | Garlic, minced |
| 2 tablespoons | Olive oil or cooking oil |
| 1 can | (15 oz) black beans, rinsed and drained |
| 1 can | (14-1/2oz) Mexican-style stewed tomatoes |
| 1/8 to 1/4 teaspoon | Ground red pepper |
| 2 cups | Hot cooked brown or long-grain rice |
In a medium saucepan, cook the 1/2 cup onion and garlic in hot oil until tender. Carefully stir in beans, undrained tomatoes, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. To serve, mound rice on plates. Spoon black-bean mixture over rice. If desired, sprinkle with additional chopped onion. Makes 4 servings.
Dietary Exchanges: 3 starch, 1/2 vegetable, 1 fat.