Nicaraguan gallo pinto

Yield: 4 Servings

Measure Ingredient
2 tablespoons Vegetable oil
2 larges Onions; sliced thin
2 cups Cooked red beans*
¼ cup Bean cooking liquid or water
1 cup Cooked white rice*

FORMATTED BY LISA CRAWFORD

*NOTES: Beans: Place 1 c of dry red beans, 6 mashed garlic cloves and enough water to cover in a pressure cooker and cook for 15 to 20 minutes. Do not add salt as it will toughen beans. Rice: Converted rice works best. It can be made in the rice cooker if you prefer, but watch the water rice ratio and cooking time; the rice needs to be firm, not sticky.

Heat the oil in a heavy pot and saute onion until lightly golden. Add the cooked beans and liquid, Stir gently and continuously over low heat for about 5 minutes; the beans should remain whole not mashed.

Add the cooked rice and continue to stir for about 10 minutes. Taste and add a little salt if desired.

Nutritional info per serving: 284 cal; 10g pro, 45g carb, 8g fat(24%), 2.5g fiber, 0 chol, 7mg sodium Exchanges: 1½ veg, 2.3 bread, ½ meat, 1⅖ fat

Source: Kitchen Tropicale, Miami Herald, 9/28/95

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