| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | La times, Latimes1 | 12 | servings | |
INGREDIENTS
| 1 | lb | Dried black beans |
| Water | ||
| Seasoned salt | ||
| 3 | Garlic cloves; minced | |
| 1 | Potato | |
| 2 | Carrots | |
| 1 | Onion | |
| 1 1/2 | lb | Fish such as red snapper or cod |
| Salt and pepper | ||
| 2 | Green onions; sliced | |
| 1 | tb | Oil |
| 1 | tb | Chili powder |
| 1 | cn | Stewed tomatoes -; (15 1/2 oz) |
| 1 | cn | Tomato sauce -; (16 oz) |
INSTRUCTIONS
Soak beans 8 hours or overnight in water to cover by 2 inches. Drain beans and place in saucepan with water to cover by 2 inches, or about 10 cups. Add seasoned salt to taste and minced garlic. Chop potato, carrots and onion into small pieces. Add to beans and cook until almost tender, about 1 hour. Season fish with salt and pepper to taste. Saute green onions in oil until tender, 2 minutes. Add fish and cook 10 minutes, flaking with spatula as it cooks. Add chili powder, tomatoes and tomato sauce to fish. Mix well and simmer over medium heat until tender, 15 to 20 minutes. Add fish to beans, mix well and cook on low heat, 20 to 30 minutes. Yields 12 servings. Each serving: 226 calories, 390 mg sodium, 17 mg cholesterol, 3 grams fat, 33 grams carbohydrates, 19 grams protein, 2.82 grams fiber Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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