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Appetizers
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None
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4; 2/3 C each
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Ingredients |
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2 1/4 C water
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3/4 C dried black beans (see serving suggestions for substitution)
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1 TBS chopped fresh parsley
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1 TBS white wine vinegar
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1 tsp shredded lime/lemon peel
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1/4 tsp red pepper sauce
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2 green onions (with tops), thinly sliced
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1 medium red or green bell pepper, chopped (~1 C)
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Instructions |
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Heat water and beans to boiling in a 2-quart
saucepan. Boil uncovered for 2 minutes; reduce heat.
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Cover and simmer about 1 hour, stirring
occasionally, until beans are tender (don't boil or
beans will burst).
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Drain; stir in remaining ingredients. Cook and stir
until mixture is hot.
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| Serving
Suggestions |
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2 cans (15 oz. each) black beans, rinsed and drained, can be substituted for the cooked dried black beans
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Originally Submitted
1/12/2012
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You can add this Mexican Black Beans recipe to your own private DesktopCookbook.
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