Yield: 6 Servings
|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|
|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