Adam's Modified Recipe

Rice and Beans for 2*n*:

• 1 cup of brown rice
• olive oil or butter
• 1 yellow onions
• fresh vegetables; experiment (oddly I like canned corn but greens are good)
• 3 cloves garlic
• 1 can white, kidney, or black beans
• 1/4 cube vegetable bouillon
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

?Cook rice

Chop onions and other vegetables and fry in oil, over fairly low heat, till onions are glassy. Put in chopped garlic, pepper, cumin, and a little more fat, and stir. Keep heat low. Cook another 2 or 3 minutes, then add beans (don't drain the beans), and stir. Throw in the bouillon cube, cover, and cook on lowish heat for at least 10 minutes more. Stir vigilantly to avoid sticking.

Paul Graham's Original Recipe

This was a great starting point for me, but it's much to heavily flavoured for my tastes (way too much cumin and oxo).

Rice and Beans for 2*n*:

• olive oil or butter
• n yellow onions
• other fresh vegetables; experiment
• 3*n* cloves garlic
• n 12-oz cans white, kidney, or black beans
• n cubes Knorr beef or vegetable bouillon
• n teaspoons freshly ground black pepper
• 3*n* teaspoons ground cumin
• n cups dry rice, preferably brown

Put rice in rice cooker. Add water as specified on rice package. (Default: 2 cups water per cup of rice.) Turn on rice cooker and forget about it.

Chop onions and other vegetables and fry in oil, over fairly low heat, till onions are glassy. Put in chopped garlic, pepper, cumin, and a little more fat, and stir. Keep heat low. Cook another 2 or 3 minutes, then add beans (don't drain the beans), and stir. Throw in the bouillon cube(s), cover, and cook on lowish heat for at least 10 minutes more. Stir vigilantly to avoid sticking.