| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cuban | Beans, Cuban, Diabetic, Ethnic, Miamiherald | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Red beans |
| 1/2 | Green bell pepper | |
| 1 | Onion, quartered | |
| 1 | T | Olive oil |
| 1/2 | Green bell pepper, seeded | |
| and diced | ||
| 1 | Onion, diced | |
| 4 | Garlic, minced | |
| 1/2 | c | Tomato sauce |
| 1/2 | t | Fresh oregano |
| 2 | c | Converted rice |
| 1 | Bay leaf | |
| fat |
INSTRUCTIONS
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, 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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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 155mg
Potassium: 210.9mg
Carbohydrates: 9.5g
Fiber: 2.7g
Sugar: 3g
Protein: 2.3g