Hi Again Amy!

Forgot to mention that black beans would be wonderful to your menu, here is my favorite recipe:NELSON'S BLACK BEANS

14 oz. bag of Goya Black Beans
3 green peppers
1 med. Vidalia or Texas Sweet onion
3-4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 t. salt
1/4 t. pepper
1 c. olive oil

Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 mts. over med high heat.
Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillion and the vinegar, sherry, salt and pepper. CLose it up and cook for 35 mts. (IF YOU DO NOT HAVE A PRESSURE COOKER, SIMMER THE BEANS FOR 2 HOURS OR UNTIL TENDER OVER MED. LOW HEAT, CHECK FREQUENTLY AND STIR SO THAT THEY DON'T STICK TO BOTTOM OF POT.)

When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 mts. while you cook your rice.