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Garlic and Ginger Black Beans

Black beans and rice are staples in our pantry - we almost always have some on hand. Tonight, Sassy (my eldest daughter) asked for "plain rice with butter and salt" for supper. I put together a black bean dish to go with it that featured some of our favorite spices. Water chestnuts added the crunch that made everyone ask for seconds.


1 can black beans, rinsed and drained
1 onion, finely chopped
1 bulb garlic (about 10 cloves)
1/4 cup freshly grated ginger root
1 can sliced water chestnuts, rinsed and drained
2 Tbls. salsa
oil for sauteeing
salt and pepper to taste


Separate and peel the cloves of garlic. Finely chop each clove.

Saute the onion, garlic, ginger and water chestnuts until the onions are soft and the water chestnuts are no longer white.

Stir in the drained and rinsed black beans and the salsa. Season to taste with salt and pepper.

Serve with rice or tortilla chips.

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