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