For health and budget reasons we try to do most of our own cooking. Last weekend we knew we were going to be out all afternoon and would come home starving. So we planned ahead to keep us from buying takeout. I made a batch of black beans and rice in the slow cooker. This recipe is adapted from Not Your Mother’s Slow Cooker Cookbook

Slow Cooker Black Beans and Rice

Two 15-ounce cans black beans (do not drain)
One 14.5- to 16-ounce can chopped tomatoes (do not drain)
1/2 cup brown rice
1 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon (or to taste) Sun Luck chili sauce

OK, you don’t have to have the Sun Luck brand chili sauce. But you don’t want any of those wimpy things that are mostly ketchup either. You want a chili sauce with some kick to it. One teaspoon of the stuff just gives things a little flavor but isn’t hot.

Put everything in the slow cooker and give it a stir. Cook it on low for 6 to 8 hours. We ate ours with a dollop of plain yogurt on top but I think sour cream would be good too.