Ahhhhh, comfort food. Here we go with another gem. My dear friends in Berkeley make this all the time. I was introduced to the dish when we were invited to their summer wonderland at Lake Tahoe. After a long day on the beach, the sun goes down and a breeze hits the air. You keep your board shorts on, but you grab a sweatshirt, a card game, and a big bowl of black beans and orzo.

Black Bean and Orzo

1 onion, diced
6 cloves garlic
1 can diced tomatoes
1 can black beans, drained
¼ tsp. cumin seed
1 tsp. dried oregano
1 tsp. chile powder
½ cup salsa
½ pound orzo (rice shaped pasta)
grated mozarella cheese

Cook diced onion and garlic. Add cumin, oregano, and chile powder. Add diced tomatoes (drained), black beans (drained), add ½ cup salsa. Cover and cook at a simmer for ten minutes. Cook ½ pound orzo. Serve bean sauce over orzo. Add grated mozarella on top.

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