Black Beans and Rice Skillet Dinner

The other day I had the privilege of helping out a dear friend of mine.  Our friendship goes way back to my high school days, only Gloria was not in school with me. She was one of my teachers!  As I grew into adulthood, our relationship changed from teacher/student to friends.  For the last several years I’ve driven out to her home once or twice a month to help her do some of the paperwork required for her husband’s dairy farm.  These times together are not only times of work, but also times of spiritual refreshment.  We share prayer requests, our thoughts of the previous Sunday’s sermons, and lessons we’ve learned from our own time in the Word.  It is truly a time of iron sharpening iron.

Recently Gloria had to undergo some oral surgery which left her fighting migraines day after day for several weeks.  Since I was driving out to help her this last week, I decided to share our dinner with her and her hubby.  I still have trouble cutting down on the amount I fix for a meal, so I realized it wouldn’t be a problem at all.  I just took half of what I made out to Gloria!

This recipe is not written down at all.  I just sort of ‘winged’ it while I was cooking, so any amounts given here are just approximates. Both our hubbies enjoyed it, so I hope you do too!

1 lb. ground beef

1 medium onion, chopped

1 tsp. minced garlic

1 can black beans, rinsed and drained

1-1/2 to 2 cups of cooked rice

3/4 cup  gravy or  1/2 can of cream of mushroom soup

about 10 cherry tomatoes, sliced in half

salt, pepper, Soy Sauce to taste

Parmesan cheese

optional ingredients: chopped bell pepper, chopped chili pepper, pimentos, mushroom pieces

In a large skillet brown ground beef with the onions and garlic until beef is cooked and onions are tender. Drain any fat. Stir in black beans, rice, gravy, tomatoes, and seasonings. Sprinkle with Parmesan cheese.

Serve with green leafy salad of your choice!