- 24 fl oz can of diced tomatoes
- 24 oz can of black beans
- 1 medium onion
- salt and pepper
- chili powder
Chop the onion into moderately sized pieces. I am a fan of onions so I chop it into about inch square pieces. Dump the black beans and the onions into a pot for approximately 6-8 minutes, stirring occasionally. Then add the can of tomatoes with all the juice. Cook over medium heat for another 6-8 minutes and then season to taste. I use about a tablespoon of chili powder and a teaspoon of both cumin and cayenne powder.
It's quick, easy, healthy, and delicious. I always keep the ingredients on hand if needed. To extend the dish you can add a couple of cups of cooked rice and end up with black beans and rice.