| 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>
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”