Yield: 6 Servings
|1½ teaspoon||Olive oil|
|1 large||Pimiento or roasted red pepper cut in short; thin strips|
|½||Green pepper cut in short; thin strips|
|2||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|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .