Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Olive oil |
| 1 large | Pimiento or roasted red pepper cut in short; thin strips |
| ½ \N | Green pepper cut in short; thin strips |
| 2 \N | Cloves garlic finely chopped |
| 2 cans | (16-oz) black beans; drained and rinsed |
| 2 tablespoons | White vinegar (up to) |
| 10 dashes | Hot pepper sauce |
| 3 cups | Cooked white rice (1 cup raw) |
| 3 tablespoons | Finely chopped fresh cilantro |
| \N \N | Salt and pepper to taste |
(from Eating Well Magazine) Saute pimiento, green pepper and garlic in oil in large saute pan 2 min. Add black beans, vinegar and hot pepper sauce.
When hot, reduce heat to low, cover and simmer 5 min. Stir in rice and cilantro. Taste and adjust seasonings. Serve with additional hot pepper sauce.
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