Gourmet Black Beans and Rice (Simple)

• cooked brown rice or corn pasta, or warmed corn tortillas
• 16-ounce can black beans
• 1 tablespoon olive oil (12 grams)
• chopped onion (40 grams)
• Garlic clove, crushed
• 1/4 teaspoon cumin
• 1/6 cup dry red wine (40 grams)
• 1/3 pound tomatoes (151 grams)
• 5 black olives, rinsed, stones removed, & quartered
• 1/3 teaspoon dried epazote (optional)
• 1/2 teaspoon salt
• 1 teaspoon Tabasco Chipotle Sauce OR
  1/3 teaspoon chilpotle purée
• Water, if needed
• slivered Cheddar or Jack cheese (1 oz.wt.)

Drain and rinse the black beans thoroughly. Set aside.

Cook the onion and garlic in oil until soft. Stir in cumin and heat. Add red wine and let bubble up. Add tomatoes, chopped black olives, salt, and stir in Chipotle Sauce. Add beans and, if necessary, enough water to make a nice sloppy consistency. Heat through.

Serve brown rice on plates. Sprinkle the cheese over the rice. Ladle the black bean mixture over all. The cheese will melt under the heat of the beans.

Serves 2