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MSGID: 34983.fidonet_cooking@1:105/500 2d7bc0d7
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban Style Black Beans
 Categories: Beans, Cuban
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1    Red onion; finely chopped
      1    Green bell pepper;
           - seeded, finely chopped
      3 cl Garlic; minced
      1 sm Hot chile; seeded & minced
      1 ts Ground cumin
    1/2 ts Dried oregano
 14 1/2 oz Can petite diced tomatoes;
           - drained
      3 c  Cooked black beans;
           - (2 cans), rinsed & drained
      2 ts Red wine vinegar
    1/2 ts Natural sugar
           Salt
           Black pepper; freshly ground
    1/4 c  Scallions; minced;
           - for garnish
      2 tb Fresh cilantro;
           - chopped; for garnish
 
  Heat the oil or water in a large skillet over medium heat. Add the
  onion, bell pepper, garlic, and chile. Cover and cook until softened,
  about 7 minutes. Stir in the cumin, oregano, and beans. Stir in the
  vinegar and sugar, and season to taste with salt and pepper. Cover
  and simmer, stirring occasionally, until the vegetables are tender
  and the tomatoes are saucy, about 15 minutes. Taste and adjust the
  seasonings.
  
  Serve hot, garnished with the scallions and cilantro.
  
  Recipe by Vegan Planet by Robin Robertson
 
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