Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 \N | Glove garlic |
| 1 \N | Green pepper, chopped |
| 2 cups | Black beans, cooked |
| ¼ teaspoon | Oregano |
| 1 tablespoon | White vinegar |
| 2 \N | Pimientos, minced |
| \N \N | Salt |
| \N \N | Pepper |
| 3 cups | Rice, cooked |
HABICHUELAS Y ARROZ CUBANO
Heat the oil in a skillet, add the green pepper and garlic and saute' for about 3 minutes. Stir in beans, oregano, vinegar, and pimientos.
Add salt and pepper to taste. REduce the heat, cover and simmer for 5 minutes. Spoon over cooked rice and serve.
Note: Obtained from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991.