Black Beans and Rice

2 cans Black Beans
1 teaspoon cumin
1/4 cup catsup
1 tablespoon diced pickled jalapenos
Hot, cooked Rice

Pour the black beans into a large skillet.  Add the cumin, catsup and jalapenos and stir until well combined.  Cook over medium-high heat until the mixture comes to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally.

Serve the beans over the hot rice.  I like them with a dollop of sour cream.  Delicious, quick and easy.

Option 1:  Add 1/2 cup meat drippings from Roast Pork.  My favorite!
Option 2:  Saute a small chopped onion in a bit of bacon grease until translucent, before adding the beans to the skillet and proceeding as listed above.  Add some chopped bell pepper to the onions if you wish.
Option 3:  Substitute 1/2 cup Salsa for the jalapenos.