There are weeks when my dinner plans for each night move forward without incident. And then there are days like this past Tuesday night when I have to start from scratch.
That night, the beef stew in the slow cooker wasn't done. The meat had still been a little frozen when I dumped it all in the pot and I hadn't given it enough time to cook. I should have known. But here it was, 5:45 p.m. I had hungry kids and they'd eaten pancakes for breakfast so I couldn't turn to that old standby.
Then I remembered the can of Bush's black beans I bought the other week. When I put them away in the cupboard, I saw a recipe for traditional black beans and rice. It was easy and quick. I wondered if it was any good.
So I pulled out the can, checked off the ingredients and realized that I had everything required. Dinner ... done.
And, I'm happy to report, it was good. This isn't gourmet, but it's a quick, tasty and cheap dinner for those nights when you're wondering what to put on the table.
1 tablespoon olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1 (15 ounce) can black beans, drain and reserve juices
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons cider vinegar
1/2 teaspoon hot pepper sauce
In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes; add vinegar, pepper sauce, and reserved juices continue to cook 5 minutes.
Serve over cooked rice.
You can garnish with lime wedges, which I didn't do though I actually had those on hand too.
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