Tex-mex Beans N Rice Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped
1: Green bell pepper, chopped
1: Red bell pepper, chopped,
1 small: Can green chiles, chopped
1 can: Black beans,
1 can: Garbanzo beans, chickpeas
Cumin,
Cayenne,
Directions:
"Saute" the onion in a little water, until it has browned slightly (I
tend to brown it, then add the water to un-stick it from the bottom
of the pan). Add in the peppers, one type at a time; heat through.
Drain the beans, reserving a little of the liquid (not a lot -- its
pretty salty), rinse the beans and add them to the pot. Add in some
of the bean liquid and some water, until its somewhat soupy. Heat
thoroughly. Before its done, add cumin and cayenne to taste (we like
LOTS of cumin, and a touch of cayenne for a bit of byte).
While this was all cooking, you should also have a pot of rice on to
cook. Serve the resulting bean concoction over the rice.
From: Faith Senie Submitted By DONNA WEBSTER
On MON, 20 NOV 1995 153915 GMT
Source from luhu.jp
tend to brown it, then add the water to un-stick it from the bottom
of the pan). Add in the peppers, one type at a time; heat through.
Drain the beans, reserving a little of the liquid (not a lot -- its
pretty salty), rinse the beans and add them to the pot. Add in some
of the bean liquid and some water, until its somewhat soupy. Heat
thoroughly. Before its done, add cumin and cayenne to taste (we like
LOTS of cumin, and a touch of cayenne for a bit of byte).
While this was all cooking, you should also have a pot of rice on to
cook. Serve the resulting bean concoction over the rice.
From: Faith Senie
Source from luhu.jp