Source: PaulGraham.com
- olive oil or butter
- n yellow onions
- other fresh vegetables; experiment
- 3n cloves garlic
- n teaspoons freshly ground black pepper
- 3n teaspoons ground cumin
- n 12-oz cans white, kidney, or black beans
- n cubes Knorr beef or vegetable bouillon
- n cups dry rice, preferably brown
- Put rice in rice cooker. Add water as specified on rice package. (Default: 2 cups water per cup of rice.) Turn on rice cooker and forget about it.
- Or, cook rice on stove according to package instructions (usually about 50 minutes for brown rice).
- Chop onions and other vegetables and fry in oil, over fairly low heat, till onions are glassy.
- Put in chopped garlic, pepper, cumin, and a little more fat, and stir.
- Keep heat low. Cook another 2 or 3 minutes, then add beans (don't drain the beans), and stir.
- Throw in the bouillon cube(s), cover, and cook on lowish heat for at least 10 minutes more. Stir vigilantly to avoid sticking.
- Serve beans over rice.
- If you want to save money, buy beans in giant cans from discount stores. Spices are also much cheaper when bought in bulk. If there's an Indian grocery store near you, they'll have big bags of cumin for the same price as the little jars in supermarkets.