| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Miamiherald, Vegan, Beans, Ethnic, Nicaraguan |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
lg |
Onions; sliced thin |
| 2 |
c |
Cooked red beans* |
| 1/4 |
c |
Bean cooking liquid or water |
| 1 |
c |
Cooked white rice* |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
*NOTES:
Beans: Place 1 c of dry red beans, 6 mashed garlic
cloves and enough water to cover in a pressure cooker
and cook for 15 to 20 minutes. Do not add salt as it
will toughen beans. Rice: Converted rice works best.
It can be made in the rice cooker if you prefer, but
watch the water rice ratio and cooking time; the rice
needs to be firm, not sticky.
Heat the oil in a heavy pot and saute onion until
lightly golden. Add the cooked beans and liquid,
Stir gently and continuously over low heat for about 5
minutes; the beans should remain whole not mashed. Add
the cooked rice and continue to stir for about 10
minutes. Taste and add a little salt if desired.
Nutritional info per serving: 284 cal; 10g pro, 45g
carb, 8g fat(24%), 2.5g fiber, 0 chol, 7mg sodium
Exchanges: 1.5 veg, 2.3 bread, .5 meat, 1.4 fat
Source: 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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