Black Beans and Rice

We ate this at our cooking club last night. We did not do the rice. Just the beans. It was delicious. This recipe is from Jo.

Black Beans and Rice

4 standard-sized cans of black beans
½ yellow onion, chopped
6 cloves garlic, minced
1 bunch cilantro, chopped
8 oz. shredded Monterey Jack cheese
2 avocados
salsa, sour cream, and chips

Heat black beans in a pot over medium-high heat, keeping most of the juice. Heat for 20 minutes turning down the heat to medium or medium low after they start to boil. Saute the onion, garlic, and cilantro in a skillet. Stir the sautéed ingredients into the pot of beans after they have cooked for 20 minutes. Pour black bean concoction into a 13X9 inch pan and add shredded cheese on top, covering extensively. Cover with foil and bake for 30 minutes at 325 degrees. Serve black beans over rice with chips, avocados, salsa, and sour cream as toppings.