Garlic Jalapeño Black Beans and Rice

Rice and beans, of so many varieties, is an absolute staple in my home. It's inexpensive, versatile, and pleases every member of my family. This is my classic version, and everyone's lasting favorite. It's a tiny bit spicy, but not enough to alienate even the more spice-averse among us. Pair it with some corn on the cob and it's a surefire hit.

Garlic Jalapeño Black Beans and Rice
Ingredients:
  • 2 cans black beans, undrained
  • 2 jalapeños, seeded and diced
  • 1 small yellow onion, minced
  • 4 cloves garlic, minced
  • 1 tbs olive oil
  • 1 1/2 teas adobo with pepper
  • 3/4 teas cumin
Directions:
  1. Sauté onion, jalapeños, and garlic in olive oil over medium heat for 1-2 minutes.
  2. Add both cans of black beans, adobo, and cumin, then cook over medium-low heat, stirring very frequently, for 15 minutes.
  3. Reduce heat to low and simmer, continuing to stir, for another 5 minutes.
  4. Serve on top of cooked white rice.