Tomato, Garlic, Cilantro Infused Beans

RICE:

Basmati rice
Cumin powder
salt & peppe
whole white onion (optional)

Using a rice steamer yields the best results.  Add all ingredients together in steamer bowl and follow steamer instructions.  If using stove top double the volume of water to rice (i.e. 1 c. rice needs 2 c. water).  Put all ingredients in pot, bring to boil, cover, reduce heat to low and simmer gently without stirring until liquid is absorbed.  Take off heat and let rest for 5 minutes before fluffing with a fork.

BEANS:

Quantities are up to you

Red kidney beans, canned
Fresh garlic minced
fresh tomatoes, diced (if using the large cans of kidney beans do approx. 4 or 5 large tomatoes)
green onions chopped
fresh cilantro chopped
ketchup
olive oil
salt & pepper

In warm fry pan add olive oil to cover bottom
add garlic, tomatoes and onions
saute on medium low until fragrant and slightly brown in colour
add can of beans with some of the liquid
bring to a summer, let reduce to a thicker consistency
add a little ketchup and cilantro (I like to add a bit of hot sauce too)
season to taste with salt & pepper