Black Bean and Mushroom Stirfry
1/2 medium onion, minced
2 cloves garlic, crushed and minced
approx. 1/4 cup white cooking sherry
approx 1/4 cup vegetable broth
3 tablespoons tamari
1 cup sliced mushrooms
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 15 oz can black beans
1 1/2 cups cooked rice
Pre-cook the rice and have it ready. Saute onions and garlic in the sherry, vegetable broth, and tamari until the onions are translucent. Add the mushrooms, black pepper, and cumin and saute for about five minutes, then add the remaining ingredients. Stir fry for about 20-30 minutes or until done. Yum.
NOTE: USE AS A SIDE DISH. TOO PEPPERY FOR A MAIN COURSE. UPSET MY STOMACH A LITTLE.