1/2 lb. black beans (1 1/4 c.)
4 c. water
1 tsp. salt
1 med. onion, studded with 4 cloves
1 clove garlic
1/2 tsp. thyme
1/2 tsp. oregano
1 lg. onion, chopped
1 lg. green pepper, chopped
1 clove garlic, minced
1 tbsp. oil
2 med. tomatoes, chopped
3 c. cooked rice
Tomato salsa
Orange slices
Sour cream
Corn bread

Boil beans for 2 minutes and then let stand for an hour. Add salt, clove studded onion and garlic. Simmer 1 hour. Add thyme and oregano and cook 1/2 hour. Saute chopped onion, pepper and garlic in oil. Add beans with liquid and chopped tomatoes. Cook until tomatoes are soft. Remove 1 cup mixture and mash. Return to skillet and cook until sauce thickens slightly. (May be prepared ahead to this point.) Spoon rice onto warm platter. Top with bean mixture and salsa. Garnish with orange slices. Serve with sour cream and corn bread. Serves 6.

TOMATO SALSA:

1 can sliced tomatoes
3/4 c. chopped red onion
1 tbsp. red wine vinegar
1 tsp. oil
1/2 tsp. salt
1 sm. clove garlic, minced
Few dashes Tabasco

Mix all ingredients.