Ingredients
1 Tbsp extra virgin olive oil
1 medium yellow or Spanish onion, diced
2 cloves garlic, minced
2 tsp cumin, ground
1 ½ tsp coriander, ground
1 tsp chili powder, optional
1 10 oz can diced tomatoes with green chilies, not drained*
1 15 oz can diced tomatoes, not drained
1 tsp salt or to taste
2 15 oz cans black beans, drained and rinsed
2 Tbsp fresh cilantro, chopped
2 cups white long grain rice, uncooked

*For less spiciness, you may substitute tomatoes with chilies for second can of diced
tomatoes.

Instructions
Heat oil over medium-high heat in large, nonstick pan.
Sautee onion and garlic until onions are softened - not caramelized.
Add cumin, coriander and optional chili powder to onion/garlic mix and stir over heat about
2 minutes.
Add cans of tomatoes to onion mix and cook over medium heat about 10 minutes or until
tomatoes are softened, stirring occasionally.
Add salt and mix throughout.
Add drained and rinsed black beans and mix thoroughly. Cover and simmer approximately
15-20 minutes or until beans are tender and/or softened.

Mix in fresh cilantro and simmer about 5 minutes.

Prepare rice according to instructions. Serve with rice.

Optional toppings would be a dollop of sour cream, shredded cheese, fresh tomatoes or
peppers. Great by itself or served in soft flour tortillas. Serves 4-6 healthy-sized portions.