Southwestern Beans and Rice

     It was a cold and rainy day.  My furnace stopped working...again, so I thought a warm dish of beans seemed appropriate.  Now, just to be fair, I have no idea if this is what real southwestern beans and rice taste like, as I've never been in that part of the country, but if I was to go there, I think they would taste just as good there as they did in my chilly kitchen when I first made them...and every time since then.

1 Tablespoon extra virgin olive oil
1/2 onion, chopped
1 clove of garlic minced
1/8 teaspoon salt
1 can of kidney beans, drained, liquid reserved
1 beef bouillon cube
1 Tablespoon chili powder
1/2 half cup of frozen corn
1/4 cup of sour cream

Hot Cooked Rice (2 cups should be enough)

Add the olive oil to a soup pot and heat over medium heat for a couple of minutes.  Add the onion and cook until translucent.  In the meantime, add 1/8 teaspoon of salt to your minced garlic. 

When onions are cooked, smash the garlic with the side of a knife to form a paste and add them to the onions. Turn the heat down.  Cook for about 3 minutes, on low heat.

Add the drained kidney beans. Keeping the heat low, cook the bean mixture for  10 minutes, stirring occassionally.  If the mixture gets too dry, add some of the reserved liquid so the beans don't stick.

Measure the remaining reserved liquid to 1/2 cup (add water, if necessary).  Pour the 1/2 cup of liquid in the mixture along with 1 beef bouillon cube and chili powder.   Bring to a boil and simmer for 20 minutes on very low heat, stirring often to prevent sticking.

 

Add frozen corn and simmer a couple of minutes to warm the corn.  Remove from heat and stir in the sour cream.

Serve over hot cooked rice.