| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
La times, Latimes1 |
12 |
servings |
INGREDIENTS
| 1 |
lb |
Dried black beans |
|
|
Water |
|
|
Seasoned salt |
| 3 |
|
Garlic cloves; minced |
| 1 |
|
Potato |
| 2 |
|
Carrots |
| 1 |
|
Onion |
| 1 1/2 |
lb |
Fish such as red snapper or cod |
|
|
Salt and pepper |
| 2 |
|
Green onions; sliced |
| 1 |
tb |
Oil |
| 1 |
tb |
Chili powder |
| 1 |
cn |
Stewed tomatoes -; (15 1/2 oz) |
| 1 |
cn |
Tomato sauce -; (16 oz) |
INSTRUCTIONS
Soak beans 8 hours or overnight in water to cover by 2 inches. Drain
beans and place in saucepan with water to cover by 2 inches, or about
10 cups. Add seasoned salt to taste and minced garlic. Chop potato,
carrots and onion into small pieces. Add to beans and cook until
almost tender, about 1 hour. Season fish with salt and pepper to
taste. Saute green onions in oil until tender, 2 minutes. Add fish
and cook 10 minutes, flaking with spatula as it cooks. Add chili
powder, tomatoes and tomato sauce to fish. Mix well and simmer over
medium heat until tender, 15 to 20 minutes. Add fish to beans, mix
well and cook on low heat, 20 to 30 minutes. Yields 12 servings.
Each serving: 226 calories, 390 mg sodium, 17 mg cholesterol, 3 grams
fat, 33 grams carbohydrates, 19 grams protein, 2.82 grams fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God specializes in surprise endings”