Cuban beans and rice

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


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.

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