Brazillian Black Bean and Red Pepper Salad

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7 hours Prep: 20 minutes Cook: 45 minutes
146 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

3cups black beans
1large sweet red bell pepper diced
1large green bell pepper diced
3each carrots chopped
1/2cup rice wine vinegar
3tablespoons water
1tablespoon cumin ground

Directions

Pick through beans and soak overnight with plenty of water tocover.

In the morning, drain the beans and add fresh water to cover.

Place beans over heat.

Add one clove of garlic and bring to a moderate boil.

Cook beans for approximately 30-45 minutes until beans are tender but NOT SOFT and mushy.

The beans should be firm enough to hold their shape.

Keep a close eye on their progress.

When beans are cooked to the tender stage, remove garlic and drain.

Place warm beans in a large serving bowl.

While beans are cooking, chop and dice the red and green peppers and carrots.

Add them to the beans. In a 2-cup measuring cup combine the rice wine vinegar, water, cumin and other ingredients.

Mince the remaining garlic and add it to the rice vinegar dressing.

Stir well to combine ingredients.

Toss the bean and vegetable mixture withtherice wine vinegar Cover and refrigerate for a few hours before serving.

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Honey and Herb Grilled Pork Roast

I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!