Post by chief_cook2 on May 18, 2003 17:04:18 GMT -6
1 1/2 tsp olive oil
1 large pimiento or roasted red pepper cut in short, thin strips
1/2 green pepper cut in short, thin strips
2 cloves garlic finely chopped
2-16 oz cans black beans, drained and rinsed
2 tablespoons white vinegar
5-10 dashes hot pepper sauce
3 c cooked white rice (1 cup raw)
3 T finely chopped fresh cilantro
salt and pepper to taste
Saute pimiento, green pepper and garlic in oil in large saute pan 2
min.
Add black beans, vinegar and hot pepper sauce.
When hot, reduce heat to low, cover and simmer 5 min.
Stir in rice and cilantro. Taste and adjust seasonings.
Serve with additional hot pepper sauce.
Makes 6 servings. 229 cal, 2 g fat, 0 mg cholesterol, 3 mg sodium
1 large pimiento or roasted red pepper cut in short, thin strips
1/2 green pepper cut in short, thin strips
2 cloves garlic finely chopped
2-16 oz cans black beans, drained and rinsed
2 tablespoons white vinegar
5-10 dashes hot pepper sauce
3 c cooked white rice (1 cup raw)
3 T finely chopped fresh cilantro
salt and pepper to taste
Saute pimiento, green pepper and garlic in oil in large saute pan 2
min.
Add black beans, vinegar and hot pepper sauce.
When hot, reduce heat to low, cover and simmer 5 min.
Stir in rice and cilantro. Taste and adjust seasonings.
Serve with additional hot pepper sauce.
Makes 6 servings. 229 cal, 2 g fat, 0 mg cholesterol, 3 mg sodium