| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Rice |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Olive oil |
| 1 |
lg |
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 |
cn |
(16-oz) black beans; drained and rinsed |
| 2 |
tb |
White vinegar (up to) |
| 10 |
ds |
Hot pepper sauce |
| 3 |
c |
Cooked white rice (1 cup raw) |
| 3 |
tb |
Finely chopped fresh cilantro |
|
|
Salt and pepper to taste |
INSTRUCTIONS
(from Eating Well Magazine) 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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