1 medium onion -- chopped
4 cloves garlic -- minced
2 tablespoons olive oil
1 15 oz black beans, canned -- rinsed and drained
1 14 1/2 oz Mexican tomatoes, canned, stewed
1/4 teaspoon red pepper -- ground
2 cups rice, cooked -- Hot
1/4 cup onion -- chopped
In a medium saucepan cook 1/2 cup onion and garlic in hot oil till
tender but not brown. Carefully stir in the drained beans, undrained
tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer,
uncovered, for 15 minutes.
To serve, mound rice on individual plates; make a well in the centers.
Spoon black bean mixture into centers. If desired, sprinkle with chopped