Growing up, we used to eat black beans over rice about once a week. We would pile on the salsa, sour cream, cheese and other toppings and shovel it in with tortilla chips. Cheap and delicious and the closest we came to burrito bowls over in Germany. The cheap factor (and I love all the flavor!) is one reason I serve this meal in my home now about once a week.
About once a month, I make a big 2 lbs. bag of black beans in the slow cooker and freeze meal-size portions in sandwich bags to use throughout the month. I like to also use the beans for chili, quesadillas, turkey & bean pitas, spaghetti sauce and a number of other things.
Slow Cooker Black Beans w/Rice
2 lbs black beans, rinsed & drained
12 cups water
1 onions, finely chopped
2 garlic cloves, minced
2 tsp cumin
2 tsp chili powder
1 tbsp salt
Rinse & drain the beans, sorting out any small stones, broken, wrinkled, or otherwise misshapen beans. Place all the ingredients except salt in a slow cooker and cook on low for 6 hours (high for 3 hours). Add salt, stir well and let cook for 30 more minutes. Serve over rice and add toppings of choice.
fresh diced tomatoes