You made the tlacoyos from Thursday's post and now you have a big old pot of black beans left over? Whatever are you going to do with them?
If you're me, you exploit a couple cups of them for a ten minute dinner that satisfies your cooking obligation for the evening and lets you concentrate on preparing the NEXT meal even though it's a weeknight.
If you don't have beans for this recipe, you might consider going back to the tlacoyo recipe and making a big old pot of seasoned black beans. What you don't use here or in the tlacoyos, you can serve on their own or as tacos with cheese and veggies.
Black Beans and Rice
1 cup long grain rice
2 cups water
1 tablespoon oil or butter
1 1/2 cups seasoned cooked black beans
salt, Louisiana hot sauce to taste
Combine water, oil, and rice in a medium saucepan. Bring water to a boil, then reduce to a simmer. Cover and simmer for 5-10 minutes until water is mostly absorbed and rice is tender.
Stir in cold black beans and heat through. Season with salt and hot sauce to taste an serve.
If you wish you can start this dish by sauteeing an onion in the saucepan in a little oil before adding water and rice. Also, adding a minced serrano or jalapeno at the end wouldn't be inappropriate at all. This would be good with a fresh green salad or guacamole and chips.