- 1 large onion chopped
- 2 large cloves of garlic, minced
- non stick cooking spray
- 2 15 ounce cans of black beans drained and rinsed
- 24 ounces of veggie stock
- 1 cup picante sauce
- 1/2 teaspoon oregano
- 2-3 cups cooked rice
Saute the onion and garlic until soft. Add stock, picante, beans, and oregano. Cover and simmer for about 20 minutes (until a lot of the liquid has evaporated). Serve over cooked rice.
I use hot picante, but if you can’t tolerate spicy food, use mild or medium. It is also good topped with non-dairy sour cream.