Spicy black beans with tomatoes~ onions~ and

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons Olive Oil
1 medium Onion, chopped
2 cloves Garlic, minced or pressed
1 \N Green bell pepper, seeded, deribbed, and chopped
1 \N Red bell pepper, seeded, deribbed, and chopped
2 cups Black beans, cooked
½ teaspoon Salt
6 \N Plum tomatoes, peeled, seeded, and chopped
2 tablespoons Olive oil
¼ cup Cilantro, freshly chopped, or parsley
¼ teaspoon Cayenne pepper, ground
5 \N Parsley sprigs, for garnish

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

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