Black Beans & Ricebeans, diabetic, main dish, rice 5 tablespoon olive oil 1 medium onion, chopped 1 medium green bell pepper, diced 2 garlic cloves, chopped 2 1/2 cup cooked black beans 2 cup rice 4 1/2 cup water 2 teaspoon salt 1 bay leaf 2 tablespoon olive oil 1/4 teaspoon cumin 1 black pepper to taste In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less. Stir with a fork, cover & cook over low heat until the rice is tender. Discard bay leaf & serve hot. Randelman & Schwartz, "Memories of a Cuban Kitchen" Posted by Sharon Dibble 9\94 |
