Recipes / Mexican Beans and Cornbread

Ingredients

• 1 each Small Onion, Finely Chopped
• 2 teaspoons Garlic, Diced
• 1 tablespoon Olive Oil
• 3 5/8 cups Furmano's Diced Tomatoes with Green Chiles
• 3 7/8 cups Furmano's Black Beans, Drained
• 1 each Cornbread
• 1 cup Fresh Cilantro, Diced
• 8 ounces Light Sour Cream
• 3 ounces Sharp Cheddar Cheese, Shredded

Preparation

1. In 3 quart saucepan, saute onions and garlic in olive oil.
2. Add Furmano's Diced Tomatoes with Green Chiles and Furmano's Black Beans.
3. Heat over medium heat for 15 minutes or until liquid has evaporated.
4. Serve over sliced cornbread, sprinkle with cilantro, and top with sour cream and cheese to taste.