1 1/2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic — crushed or chopped
4 cups cooked black beans — OR 2 1#cans, drained
1/2 cup bean-cooking liquid
juice of 1/2 lemon — OR to taste 1 teaspoon ground cumin
salt and freshly ground pepper — to taste 2 cups uncooked whole wheat couscous
OR uncooked quick brown rice tortilla chips — for garnish
Heat oil in a large saucepan. Add onion and saute over moderate heat until translucent. Add garlic and saute until onion is golden. Add beans and bean liquid and bring to a simmer. Mash about a quarter of the beans with the back of a wooden spoon to thicken the liquid. Add lemon juice, cumin, S&P; simmer over very low heat for 15 minutes.
Meanwhile, prepare grain. For brown rice, follow package instruction. For couscous, boil 4 cups water and combine with couscous in a heat-proof container; cover thghtly and let sit for 15 minutes, then fluff with a fork. Serve bean mixture over grain. Garnish with tortilla chips if desired.
Serves 6. Per serving: Cal 326 / Prog 12g / Fat 4g / Carb 59g / Chol 0g / Sodium 182 mg / Fiber 7g