BLACK BEAN STEW
Serving Size  : 1 
Amount  Measure       Ingredient -- 
--------  ------------  --------------------------------
     1/2   c            Brown rice
   1       c            Water
   2       c            Cooked black beans,
                        -reserving some of the
                        -cooking liquid
   1       sm           Onion, chopped
   2                    Cloves crushed garlic
     1/2   ts           Cumin
     1/2   ts           Oregano
     1/2   ts           Basil
     1/2   ts           Ginger
   1                    Bay leaf
     1/4   ts           Red pepper (optional)
     1/4   c            Cheap red wine (optional)
   1                    Vegetarian sausage link,
                        -crumbled (optional)
                        Salt and pepper
   4       oz           Shredded sharp
                        -cheddar cheese
Preparation Method
 Prepare the rice in the water according to package directions or your own procedure (white rice is OK, but it makes for a bland and fairly gummy dish).
 While the rice is cooking, combine all the rest of the ingredients except the cheese in a saucepan and simmer, at least 15 minutes.
 Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish. Remove the bay leaf from the bean mixture; pour the beans over the rice and stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand five minutes before serving.
 I tell people this serves four, but that's a fairly skimpy serving. It doubles easily, but you'll need a pretty good-size casserole. Also, the wine is optional for those who don't use it, but it really does make a difference, and since the other flavors are pretty assertive, I'd suggest using a fairly cheap, strongly flavored wine.