| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | American | Vegetables, Side dish, Main dish, Cuba, Archived | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 2 | tb | Olive Oil |
| 1 | md | Onion, chopped |
| 2 | cl | Garlic, minced or pressed |
| 1 | Green bell pepper, seeded, deribbed, and chopped | |
| 1 | Red bell pepper, seeded, deribbed, and chopped | |
| 2 | c | Black beans, cooked |
| 1/2 | ts | Salt |
| 6 | Plum tomatoes, peeled, seeded, and chopped | |
| 2 | tb | Olive oil |
| 1/4 | c | Cilantro, freshly chopped, or parsley |
| 1/4 | ts | Cayenne pepper, ground |
| 5 | Parsley sprigs, for garnish |
INSTRUCTIONS
In a large saute pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saute 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Source: "A Taste of Cuba - Recipes From the Cuban-American Community" by Linette Creen, 1991. Foreword by Felipe Rojas-Lombardi. Penguin Books, New York, New York. Submitted By On File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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