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Bajan Black Beans And Rice

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian 1 Servings

INGREDIENTS

1 T Better Than Bouillon
Vegetarian
3 c Water
3 Cloves garlic, minced
1 Onion, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 Habanero pepper, minced
4 Tomatoes, from a can of
whole tomatoes chopped
1 c Brown rice, uncooked
3 Zucchini, chopped
2 Black beans, drained and
rinsed
1 c Frozen corn
1/2 c Cilantro leaves, chopped

INSTRUCTIONS

I've posted the Bajan Beans and Rice recipe that I adapted from a
recipe of Gabe Mirkin's before. This is one of my most favorite
recipes and when I was making it today I found out halfway through
that I didn't have any canned white beans. I forgot that I had bought
some dried white beans intending to cook them up myself. No problem I
had two cans of black beans and so decided to try the recipe with
them. I liked it just as much and it made the dish even more  colorful.
The canned black beans I had weren't quite as mushy as the  white beans
I have used before -- the final product was less soupy.  For those who
may have missed the recipe, here it is again, this time  with black
beans:  Heat 3 cups of water and mix in bouillon. Set aside. Note: any
broth  may be used, I just happen to like Better Than Bouillon
especially.  Saute garlic, onion, and red, green, and habanero peppers
in 1/2 cup  of broth in large pot for 10 minutes. Add remaining broth,
tomatoes,  and rice and simmer covered for 15 minutes. Add zucchini and
simmer  for an additional 30 minutes. Stir occasionally to keep from
sticking. Add black beans, corn, and cilantro and cook an additional  5
minutes to heat through.  Freezes well.  Posted to fatfree digest V97
#302 by Michelle Dick  <artemis@rahul.net> on Dec 21, 97

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2606
Calories From Fat: 112
Total Fat: 13.4g
Cholesterol: 0mg
Sodium: 3362.9mg
Potassium: 6123.7mg
Carbohydrates: 549.2g
Fiber: 105.7g
Sugar: 41.6g
Protein: 101.3g


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