Rice and Beans

One night a week is set aside for Rice and Beans at our house. It's healthy, it's easy...and it makes Pat feel like he's soaking up his life in Brazil again for just a few short minutes.

Here's how we make it:

2 cans of beans, drained and rinsed (we use black, red, or pinto)
Pour the beans in the pot and then fill it up with water until about 1/4 inch above the beans
Put in 1/2-1 tsp of minced garlic
1/4 cup of diced onion
a pinch of salt
and some Kielbasa or sausage if you have it on hand.

Cook rice (we prefer Basmati...but really, anything will do) according to package directions.

Add cilantro to the beans and serve!

Moros y Cristianos

Heat in a large saucepan over medium heat:
2Tbs. olive oil

Add:
1 cup chopped onions
2 cloves garlic, finely chopped
1/4 tsp. red pepper flakes

Cook, stirring until tender, 5-8 minutes. Stir in:
1 can diced tomatoes (drained)
21/2 cups cold water
1 cup uncooked rice
1 tsp. salt
Bring to a boil. Stir in:
1 can of black beans (drained and rinsed)

*Cover and cook over medium-low heat until the water is absorbed and the rice is tender, about 20 minutes.

* We usually put this mixture in tortillas and top it with a little sour cream! Super easy to make!