1 (15 oz.) can black beans
1 tbsp. butter
1 tbsp. olive oil
1/4 cup onion, minced
1 carrot, minced
1 celery stalk, minced
1 tbsp. ground cumin

Heat oil and butter in a small pot over low heat. Add onion, carrot and celery. Cover pot. Let vegetables cook slowly, about 15 minutes, stirring occasionally.

Rinse black beans in colander, drain and add to pot. Add ground cumin. Stir well and cover until desired tenderness, about 15 minutes.

Tip: Add a tablespoon of water if beans get too dry.

Optional: Add diced tomatoes if you want to serve over rice.

Submitted by: Lisa Ann Baytala