| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cuban | Miamiherald, Beans, Ethnic, Cuban, Diabetic | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Red beans |
| 1/2 | Green bell pepper | |
| 1 | md | Onion; quartered |
| 1 | tb | Olive oil |
| 1/2 | Green bell pepper; seeded and diced | |
| 1 | lg | Onion; diced |
| 4 | cl | Garlic; minced |
| 1/2 | c | Tomato sauce |
| 1/2 | ts | Fresh oregano |
| 2 | c | Converted rice |
| 1 | Bay leaf |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD FOR THE BEANS FOR THE SOFRITO TO FINISH THE DISH Soak the beans overnight with enough water to cover by 3 inches. Discard the soaking water. Add the green pepper, onion and 6 cups of fresh water to the bean pot, bring to a boil and turn down the heat. Cook at very low heat until beans are cooked through, about 1 1/2 to 2 hours. Drain the beans and reserve cooking liquid. This can be done ahead. (Or, open 2 cans red beans, rinse and drain). To make the sofrito, heat olive oil in a large skillet with cover. 1 Bay leaf Soak the beans overnight with enough water to cover by 3 inches. Discard the soaking water. Add the ger 2 minutes. Add the rice to the skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean cooking liquid and add to the rice.( if using canned beans add water) Continue to stir at high heat until it comes to a boil. Turn heat down to simmer, add cooked beans, stir very gently, cover skillet and cook for 20 minutes. Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat (11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3.5 bread, .5meat, .5 fat Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95 Posted to MM-Recipes Digest V3 #225 Date: 18 Aug 96 20:02:37 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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