1/4 C. butter
1 onion finely diced
1/2 c. finely diced bell pepper
s cans black beans, undrained
1 can tomatoes sauce
1 onion finely diced
1/2 c. finely diced bell pepper
s cans black beans, undrained
1 can tomatoes sauce
1 tsp. cumin
1 tsp. ground oregano
1/8 tsp. cayenne pepper (more to taste)
1 tsp. salt
Cooked rice (we use sticky rice)
Cheddar cheese
Sour cream
In a stock pot heat butter, and cook onion and bell pepper til soft. Add beans, tomatoes, cumin, oregano, salt and cayenne. Simmer on medium heat for about 30 minutes or until desired consistancy. Pour over rice. Sprinkle with cheddar cheese and add a dollop of sour cream.
1 tsp. ground oregano
1/8 tsp. cayenne pepper (more to taste)
1 tsp. salt
Cooked rice (we use sticky rice)
Cheddar cheese
Sour cream
In a stock pot heat butter, and cook onion and bell pepper til soft. Add beans, tomatoes, cumin, oregano, salt and cayenne. Simmer on medium heat for about 30 minutes or until desired consistancy. Pour over rice. Sprinkle with cheddar cheese and add a dollop of sour cream.
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