Had some extra cilantro (ok, a lot of extra cilantro) from making enchiladas last night, so decided to try a new twist on our old standby of beans and rice.
8 ounces dry black beans
1 onion, chopped
1 clove garlic, chopped
1 cup frozen corn (optional)
2 Tbsp chopped fresh cilantro (or more!)
1 tsp cayenne pepper
Salt to taste
Brown rice
1. Rinse and soak beans overnight. Bring to a boil and then simmer for 1 hour, or until beans are soft.
2. Add onion and garlic, cook until softened.
3. Add corn if desired, cook for another 5 minutes or so.
4. Season with cilantro, cayenne pepper, and salt. Simmer for 5 minutes.
5. Serve over brown rice.
Note: These beans would go well as a side to chicken enchiladas.
(Adapted from allrecipes.com "Best Black Beans")
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