| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | lb | Black beans, soaked |
| 1 | Bay leaf | |
| 1 | Green bell pepper, cut into | |
| quarters | ||
| 2/3 | c | Olive oil |
| 4 | Garlic cloves, chopped | |
| 1 | Onion, chopped | |
| 1 | Green bell pepper, chopped | |
| 3 | t | Cumin |
| 2 | T | Cider vinegar |
| 1 | t | Chopped green chili |
INSTRUCTIONS
Cook black beans with bay leaf & green pepper until they are very tender & starting to crack open about 2 hours. Add more water as necessary. SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook, stirring until the onion is translucent, 8 to 10 minutes. Add the rest of the ingredients & mix well. Add sofrito to the beans, mix well & cok over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to taste & serve. Randelman & Schwartz, "Memories of a Cuban Kitchen" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 161
Total Fat: 18.3g
Cholesterol: 0mg
Sodium: 3.8mg
Potassium: 102.5mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1.6g
Protein: <1g