Spicy Black Beans and Rice
Instead of rice, spoon the warm black bean mixture over squares of freshly baked corn bread.

1 medium onion, chopped (1/2 cup)
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
1 15-ounce can black beans, rinsed and drained
1 14-1/2 ounce can Mexican-style stewed tomatoes
1/8 to 1/4 teaspoon ground red pepper
2 cups hot cooked brown or long grain rice
1/4 cup chopped onion (optional)

In a medium saucepan cook 1/2 cup onion and garlic in hot oil until 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 onion. Makes 4 servings.