Here’s a recipe for black beans and yellow rice that sounds pretty good:
1 tablespoon vegetable oil
1 teaspoon butter
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 can (15 ounces) black beans, drained
1 can (14.5 ounces) diced tomatoes with juice
1 teaspoon sugar
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon hot sauce
1/2 cup long grain white rice, uncooked
1/4 teaspoon ground turmeric
Heat vegetable oil and butter in a medium saucepan over medium heat. Add onion, celery and green pepper; cook, stirring constantly, until tender.
Stir in drained beans, tomatoes, sugar, oregano, basil, garlic powder, pepper, salt, and hot sauce; bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside.
Cook rice, following package directions, with the addition of turmeric to the cooking liquid.
Serve hot black bean mixture over rice.