Kym “Kymi” Black of Indianapolis collects family recipes. Her tasty black beans and rice combo, mixed with salsa, has become a favorite of relatives.

Kymi’s Black Beans and Rice with Salsa

(Serves 8 to 12)

1/4 cup olive oil

4 bunches green onions, chopped

2 cups salsa, store-bought or homemade

3 16-ounce cans black or red beans

Ground black pepper, to taste

Mexican spices, to taste (I choose different ones)

2 cups cooked rice (I use brown)

1 to 2 cups shredded cheese (use your favorite)

Sour cream (optional)

1. Place olive oil in Dutch oven over medium heat. Add onions and cook until tender. Add salsa and cook for five minutes.

2. Add beans, pepper and spices; bring contents to a boil. Cover, reduce heat and simmer for 15 minutes. Ladle over rice; top with cheese and sour cream and serve.