1 cup (250 ml) canned black beans, rinsed and drained
1 3/4 cups (430 ml) chicken broth
Salt and pepper
In a saucepan over medium-low heat, soften the onions in the butter. Add the rice, beans and broth. Raise the heat and bring to a boil. Stir. Cover, reduce the heat to low and cook for about 20 minutes.
Stir and adjust the seasoning.
Serve with Blackened Fish.
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