4 cups of red beans
3 tbsp of scallions
3 1/2 servings canned tomatos
1 tsp of ground cumin
1 tbsp of sugar
2 tsp of chicken flavor bouillon
3 tbsp of cilantro
1/2 cup of water
3 tbsp of olive oil
Add the chopped tomatoes, the chopped scallions, and the cumin to the pan.
Sauté them in the olive until they are soft, about 5 to 8 minutes.
Add the beans (including liquid) to the pan, sugar, water, and the chicken bouillon.
Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.
Remove from heat and stir in the chopped cilantro.
Serve with rice.