Guest guest Posted May 19, 2002 Report Share Posted May 19, 2002 * Exported from MasterCook * Cuban Black Beans And Rice Recipe By : Quick & Healthy Magazine, Summer 1996, page 66 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup finely chopped onions 1/2 cup finely chopped sweet green peppers 1 tablespoon olive oil 1 teaspoon minced fresh garlic 1 teaspoon chili powder 1/4 teaspoon dry mustard 1/8 teaspoon ground red pepper 28 ounces crushed tomatoes 15 ounces canned black beans -- rinsed and drained OR 2 cups cooked 2 cups quick-cooking brown rice -- cooked Servings: 4 Cook onions and green peppers in hot oil, stirring often, until onions are translucent, about 3 minutes. Add garlic chili powder, mustard and red pepper to the onion-pepper mixture. Cook and stir for 1 minute. Add tomatoes and beans to the onion-pepper mixture. Bring to a boil. Cover and cook for 10 minutes. Serve over rice. Per serving: about 572 calories, 6.7 g fat (10% of calories), 0 mg cholesterol, 325 mg sodium, 9.6 g dietary fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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