Black Beans and Rice

Prep Time:  45 minutes (longer if you are soaking and cooking beans, rather than using canned)

3 - 14.5 oz. cans black beans, drained or 1 lb. dried black beans
1 onion, chopped
2 bell peppers, chopped
1 Tbsp. minced garlic
1/2 lb. sausage (I buy a 1 lb. tube of sausage and freeze the other half for later)
1/2 cup chopped cilantro
Rice

1.  If using dry beans (which I do--a great way to rotate my food storage), sort, rinse, soak for 8 - 12 hours, and cook for 2 hours in salted water (I cook my beans in about 6 quarts of water with about 1/2 Tbsp. salt.)  Drain when tender.

2.  Steam rice according to package instructions.

3.  In a large nonstick pan over medium heat, cook the onion, bell peppers, garlic, and sausage until the sausage is cooked through.  Add beans to the cooked mixture.  (If using dried beans, I generally add all but about 1 cup of the beans to the mixture.  I freeze the remaining cup of beans to use later.)

4.  Serve the bean and vegetable mixture over the rice.  Garnish with cilantro.

Serves:  6

(I got this recipe from my sister-in-law, Heidi.  My two oldest kids are nuts about this dinner.  My oldest son is a picky eater and doesn't usually eat second helpings, but he always does with this dish!)