10 oz Dry black beans
1 medium Green pepper, chopped
1 medium Onion, chopped
1 cup Tomato, chopped
3/4 tsp Cumin
1 tsp Cayenne, salt, black pepper
2 tsp Serrano peppers, chopped
2 tbsp Cilantro (dried), chopped
2 tbsp Malt vinegar
1 tbsp Tabasco Sauce
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Cook beans until soft, about 2 hours. Drain off water. Coat bottom of large saucepan lightly with oil and saute onion and pepper until soft. Add tomatoes, spices and beans, then cover with water. Stir in cilantro, vinegar and hot sauce. Simmer for 1 1/2 hours. Serve over rice with sour cream and chopped green onion.
Contributor: Chile Pepper Magazine. Typed by: Roy Olsen Posted to MM-Recipes Digest V4 #303 by "John Weber" <hdbrer@ibm.net> on Nov 23, 97
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