| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
American |
Vegetables, Side dish, Main dish, Cuba, Archived |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Olive Oil |
| 1 |
md |
Onion, chopped |
| 2 |
cl |
Garlic, minced or pressed |
| 1 |
|
Green bell pepper, seeded, deribbed, and chopped |
| 1 |
|
Red bell pepper, seeded, deribbed, and chopped |
| 2 |
c |
Black beans, cooked |
| 1/2 |
ts |
Salt |
| 6 |
|
Plum tomatoes, peeled, seeded, and chopped |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Cilantro, freshly chopped, or parsley |
| 1/4 |
ts |
Cayenne pepper, ground |
| 5 |
|
Parsley sprigs, for garnish |
INSTRUCTIONS
In a large saute pan, heat the butter and olive oil over medium heat. Add
the onion, garlic, and green and red peppers, and saute 4-6 minutes, until
onions are translucent and vegetables are tender.
Add the black beans and salt to taste. Add tomatoes and olive oil. Let
cook another 5 minutes, until hot throughout. Add cilantro and mix well.
Add cayenne pepper to taste and serve hot, garnished with sprigs of
parsley.
Source: "A Taste of Cuba - Recipes From the Cuban-American Community" by
Linette Creen, 1991. Foreword by Felipe Rojas-Lombardi. Penguin Books, New
York, New York. Submitted By On
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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