This ain't yo mama's Rice 'n Beans!

I know the picture looks like slop but trust me - you'll be asking for seconds. Being a culinary warrior requires not only sophistication but also the ability to get down and dirty. When I feel the good ghetto flava wellin' up in my soul I go for this tried and true satisfaction:

1/2 cup rice
1 can black beans
6-8 baby bella mushrooms
8-10 sundried tomatoes
1 corn on the cob (or half a can)
1 small onion, cut small
1 large or 2 small garlic cloves, minced
1 tbsp minced ginger
1/2 tsp ground corriander
1/2 tsp ground cumin (can be whole too)

Boil up the rice while you cook the rest. Also, rehydrate the sundried tomatoes by simmering them in boiling water to cover in a small sauce pan (just 3 minutes is enough, then set aside to cool).

Fry up the onion, garlic and ginger together with the corriander and cumin in a bit of oil. Rinse the black beans and add them to the pan after 3 minutes. Fry for another 3 minutes, adding the water from the tomatoes when the mixture starts to look dry.

Cut the corn off the cob, chop up the mushrooms and sundried tomatoes, and add to the beans. Sprinkle some salt 'n peppa to taste. Fry for 3-4 minutes, stirring occasionally. When done, dump into large serving bowl, mix in the rice and garnish with cilantro.

Serves 4 portions.