Beany Macaroni

• Olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 pound hamburger
• 1 cup uncooked [gluten free] macaroni
• 1 16 oz. can kidney beans, drained
• 1 16 oz. can black beans, drained
• 1 tablespoon ground cumin
• 1 tablespoon ground black cumin seeds (You can omit this, but once you taste it, you'll never leave it out again!)
• 1-2 teaspoon chili powder (to taste)
• Tomato juice
• Salt & Pepper

Directions

1. Cook the macaroni according to package directions; drain and return to pot. Meanwhile, sauté the onion in a skillet until translucent. Add the garlic and sauté for another minute. Add the hamburger and brown it, breaking it up as it cooks. Drain off any fat.
2. Add the hamburger mixture, beans, spices, salt, and pepper to macaroni. Add enough tomato juice to almost cover. Stir, bring to a boil, then reduce the heat and simmer for 10-15 minutes. Taste for seasoning.
3. Notes Feel free to add a can of diced tomatoes, other spices, additional beans, and/or your favorite hot sauce.