Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 1 each | Bag frozen onion chunkies |
| 1 each | Bag frozen bell pepper |
| \N \N | Strips (or chunkies, I can |
| \N \N | Get either) |
| 2 cans | Small red beans (15_oz can) |
| 2 cans | Black beans (15_oz can) |
| ½ tablespoon | Cumin |
| ½ teaspoon | Ground chipotle peppers |
| \N \N | (optional) |
| ¼ teaspoon | Cayenne (less if you're not |
| \N \N | Into fire...) |
OPen the bag of onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all the beans, add them in. Add about a cup of water, just so there are some juices. Heat until hot. Once hot, add the cumin, chipotle and cayenne (adjust the seasonings for your own tastebuds). Serve over brown rice.
Posted by fms@... (Faith Senie) to the Fatfree Digest [Volume 17 Issue 7] Apr. 8, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....
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