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| Nicaraguan Gallo Pinto Recipe |
Category: Ethnic
Rating:
N/A
Servings: 4
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Ingredients
----FORMATTED BY LISA CRAWFORD----
2 tablespoon vegetable oil
2 large onions; sliced thin
2 cup cooked red beans*
1/4 cup bean cooking liquid or water
1 cup cooked white rice*
Cooking Directions:
*NOTES: Beans: Place 1 c of dry red beans, 6 mashed garlic cloves and enough water to cover in a pressure cooker and cook for 15 to 20 minutes. Do not add salt as it will toughen beans. Rice: Converted rice works best. It can be made in the rice cooker if you prefer, but watch the water rice ratio and cooking time; the rice needs to be firm, not sticky.
Heat the oil in a heavy pot and saute onion until lightly golden. Add the cooked beans and liquid, Stir gently and continuously over low heat for about 5 minutes; the beans should remain whole not mashed. Add the cooked rice and continue to stir for about 10 minutes. Taste and add a little salt if desired.
Nutritional info per serving: 284 cal; 10g pro, 45g carb, 8g fat(24%), 2.5g fiber, 0 chol, 7mg sodium Exchanges: 1.5 veg, 2.3 bread, .5 meat, 1.4 fat
Source: Kitchen Tropicale, Miami Herald, 9/28/95 Posted to MM-Recipes Digest V3 #225
ethnic,beans,vegetarian,miamiherald
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