Cuban Beans & Rice
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | clove |
garlic
|
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | cups |
black beans
cooked |
|
| ¼ | teaspoon |
oregano
|
|
| 1 | tablespoon |
white vinegar
|
|
| 2 | each |
pimentos
minced |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | cups |
rice, cooked
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | clove |
garlic
|
|
| 1 | each |
green bell peppers
chopped |
|
| 473 | ml |
black beans
cooked |
|
| 1.3 | ml |
oregano
|
|
| 15 | ml |
white vinegar
|
|
| 2 | each |
pimentos
minced |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 7.1E+2 | ml |
rice, cooked
|
|
Directions
Heat the oil in a skillet, add the green pepper and garlic and sauté for about 3 minutes.
Stir in beans, oregano, vinegar, and pimientos.
Add salt and pepper to taste.
Reduce the heat, cover and simmer for 5 minutes.
Spoon over cooked rice and serve.
