Catch the Spoon

As a direct follow-up to last week’s Balsamic Pasta and Peas, here’s another one of Mer’s creations. With no pictures, for now, because even though we eat this once a week on average, I never remember to break out the camera.

Black Beans and Rice

Ingredients:

• 2 tablespoons vegetable oil
• 3 shallots, diced
• 2 cloved garlic, minced
• 1 1/2 cups black beans, drained and rinsed (if canned) or soaked and cooked (if dried)
• Medium-grain rice, prepared as per package directions
• Cheese or sour cream (optional)

Heat the oil in a large, shallow pan over medium heat. Add shallots and sauté until golden. Add garlic and cook until lightly browned. Add beans and stir fry for 5 minutes. Serve over rice and garnish with cheese or sour cream.