| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Low, Fat |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 1 |
|
Green bell pepper, chopped |
| 1 |
|
Red bell pepper, chopped, |
| 1 |
sm |
Can green chiles, chopped |
| 1 |
cn |
Black beans |
| 1 |
cn |
Garbanzo beans (chickpeas) |
|
|
Cumin |
|
|
Cayenne |
INSTRUCTIONS
"Saute" the onion in a little water, until it has browned slightly (I tend
to brown it, then add the water to un-stick it from the bottom of the pan).
Add in the peppers, one type at a time; heat through. Drain the beans,
reserving a little of the liquid (not a lot -- it's pretty salty), rinse
the beans and add them to the pot. Add in some of the bean liquid and some
water, until it's somewhat soupy. Heat thoroughly. Before it's done, add
cumin and cayenne to taste (we like LOTS of cumin, and a touch of cayenne
for a bit of byte).
While this was all cooking, you should also have a pot of rice on to cook.
Serve the resulting bean concoction over the rice.
From: Faith Senie <fms@sw.stratus.com> Submitted By DONNA WEBSTER
<DONNA@WEBSTER.DEMON.CO.UK> On MON, 20 NOV 1995 153915 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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