Spicy black beans with tomatoes, onions, and cilantro
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Olive Oil |
| 1 | medium | Onion, chopped |
| 2 | cloves | Garlic, minced or pressed |
| 1 | Green bell pepper, seeded, deribbed, and chopped | |
| 1 | Red bell pepper, seeded, deribbed, and chopped | |
| 2 | cups | Black beans, cooked |
| ½ | teaspoon | Salt |
| 6 | Plum tomatoes, peeled, seeded, and chopped | |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Cilantro, freshly chopped, or parsley |
| ¼ | teaspoon | Cayenne pepper, ground |
| 5 | Parsley sprigs, for garnish | |
Directions
In a large saute pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saute 4-6 minutes, until onions are translucent and vegetables are tender.
Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well.
Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley.
Source: "A Taste of Cuba - Recipes From the Cuban-American Community" by Linette Creen, 1991. Foreword by Felipe Rojas-Lombardi. Penguin Books, New York, New York. Submitted By On File