1 cup olive oil
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon salt
3/4 cup chopped onion
1 (10.75 ounce) can condensed tomato soup
4 cups water
2 tablespoons vegetable oil
7 cups cooked white rice
Heat olive oil in a large skillet over medium heat. Saute garlic, stirring occasionally, for about 10 minutes; remove garlic and set aside.
In a medium saucepan, combine black beans, salt, onion and tomato soup. Bring to a boil, stirring occasionally, until almost covered. Reduce heat to low; cover and simmer for about 15 minutes.
In a large bowl, combine rice, oil and vegetable oil. Stir well and return to a boil. Cook for about 10 minutes or until rice is tender.
I really liked this cake. It was simple but effective. I used butter instead of shortening and squeezed half a fresh lemon into the syrup (miraculous how quickly it thickened). I think next time I make it I will add more raisins since I had just one or two.