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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another Andrew Weil, M.D. recipe that I just changed just slightly. This is very well received Ingredients:
1 1/2 teaspoons olive oil |
1 large pimiento, thin strips or 1 large roasted red pepper, cut into short thin strips |
1/2 small green pepper, cut into short, thin strips |
2 garlic cloves, minced |
1 (16 ounce) can black beans, rinsed and drained |
2 tablespoons apple cider vinegar |
5 -10 dashes tabasco sauce (can use another hot sauce) |
3 cups cooked white rice |
3 tablespoons fresh cilantro, minced |
salt, to taste |
pepper, to taste |
Directions:
1. In large saute pan, heat oil over medium-high heat until hot but not smoking. Add pimiento, green pepper and garlic.
2. Saute 2 minutes.
3. Add beans, Tabasco, and vinegar.
4. Bring to boil, reduce heat to low, cover nd simmer 5 minutes.
5. Stir in rice and cilantro. Stir.
6. Salt and pepper to taste.
7. Serve.
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