Simple Seasoned Black Beans and Rice

(From cookbook Vegetariana by Nava Atlas)

2 Tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
4 cups cooked or canned black beans (2 cans of black beans)
Juice of 1/2 lemon, or more to taste
1 teaspoon ground cumin
1/4 cup chopped fresh parsley (or about 1/8 cup dried)
salt and freshly ground pepper to taste
brown rice or quinoa*

Heat the oil in a large saucepan. Add the onion and sauté over moderate heat until translucent. Add the garlic and sauté until the onion is golden. Add the beans along with the liquid from the can or 1/2 of the liquid if you cooked the beans. Bring to a simmer. Add the remaining ingredients and simmer over very low heat for 10 to 15 minutes, then serve over rice or quinoa.


*Quinoa is a whole grain that is high in fiber and protein and low in fat. Just 1/4 cup of Quinoa has 5 g of protein and 3 g of dietary fiber!