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Southwestern Bola Roja Beans

Posted by tinako on April 19, 2013

001My parents came for dinner, and I made Southwestern Black Beans, only with Bola Roja beans, which looked interesting on the Goya shelf at the supermarket.  I bought them in consolation that I don’t seem to be able to find cow peas anymore.  The Bola Roja beans were good, but took a long time to cook, over 2 hours, in comparison with 1-1/2 hours for black.

We had this on brown rice with boiled, cooled beets, steamed beet greens, Rosemary Roasted Sweet Potatoes, and Corn Sticks.

Dessert was Cocoa Cake.


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