|Black beans on saffron rice, red plum, sour cream, colby jack cheese|
Remember the Creamy Chicken Paprika from last week? Today's lunch was a play on those leftover. I used the leftover saffron rice and topped it with the black beans I had on the side. I dressed the black beans up, however, as is usual for me.
This is a pretty standard and quick recipe in my kitchen. If you like canned black beans, you should try it!
Seasoned Black Beans
1 can black beans, un-drained
1 can Rotel, drained
1/2 cup chopped onion
1 T cumin
1 t minced garlic
1 t olive oil
Sour cream and shredded cheese for topping, optional
In a medium pot over medium heat, drizzle the oil and heat til warmed. Add the garlic, onion, and cumin, sauteing for about five minutes. Add in the black beans and Rotel. Cook, stirring frequently, until hot, about 10 minutes. Serve over rice with sour cream and cheese, or any other delicious toppings! Pin It Now!