Recipe by kristiesnell
Paula Deen magazine 2009.
Top Review by Hafa44
I used this as a side dish with chicken enchiladas and my family liked it (and they have no problems telling me when they don't) I halved the recipe and it easily fed my crew of five with a little leftover. It's an extremely easy recipe which is an added bonus.
- 4 (15 ounce) cans black beans, drained
- 2 (10 ounce) cans diced tomatoes with green chilies
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper