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Cuban Black Beans and Rice

This is from Fannie Fonseca-Becker in Vegetarian Journal, November/December 1996.  Serves 6.  I made 1/2 recipe and used it for burritos.

Saute in a large skillet until the onions are translucent:

  • 2 T oil
  • 3 onions
  • 6 cloves garlic, minced

Add and cook 5 min on low:

  • 2 red bell peppers
  • 2 t cumin
  • 1 T oregano
  • 1/2 t cayenne

Add and cook 5-8 min:

  • 2 c cooked black beans
  • 1/4 c water
  • 2 T soy sauce

Add, heat and serve:

  • 3 c cooked brown rice
  • 2 T parsley

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