| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Main dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Dried black beans |
| 3/4 | c | Olive oil |
| 1 | Onion, chopped | |
| 1 | Clove garlic, mashed | |
| 1 | Green pepper, chop coarsely | |
| 2 | Bay leaves | |
| Salt | ||
| 1 | t | Oregano |
| Chopped green onions | ||
| 1/4 | t | Cumin |
| 2 | T | Plus 1/4 cup wine vinegar |
| 1/2 | t | To 1 ts hot pepper sauce |
| 1 | t | Honey |
| Hot cooked rice |
INSTRUCTIONS
Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth. Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned. Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft. Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend. Serve over rice topped with some green onions. Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8. (Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.) Source: Bean Banquets (641.6G Exton)
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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 243
Total Fat: 27.5g
Cholesterol: 0mg
Sodium: 233.2mg
Potassium: 330mg
Carbohydrates: 28.8g
Fiber: 7.3g
Sugar: 2g
Protein: 7.8g