Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Caribbean Black Beans and Rice Followup-To: rec.food.cooking Date: 23 Jan 2000 16:06:38 GMT Organization: attcanada.net Lines: 28 Approved: phill@rt66.com Message-ID: <00c801a8f729$1753b600$0fa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39063 Low-Fat Caribbean Black Beans and Rice (high fiber) 2 teaspoons vegetable oil 1/2 cup red onion, finely chopped 1/2 cup orange juice 1/4 cup lime juice 1/4 tablespoon chopped fresh cilantro 1/2 teaspoon ground red pepper, (cayenne) 1 red bell pepper, finely chopped (1 cup) 1 papaya, peeled, seeded and diced 2 cloves garlic, finely chopped 4 cups black beans, cooked, rinsed and drained 5 cups hot cooked rice Heat oil in 10-inch skillet over medium heat. Add all ingredients except beans, rice, papaya and cilantro. Cook about 5 minutes, stirring occasionally, until bell pepper and red onions are crisp-tender. Add papaya and cilantro. Cook 1 minute. Stir in beans. Cook about 5 minutes or until hot. Serve with rice. Makes 4 servings. Calories 647 .Fat 4 g Carbs 30 g Fiber 5 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.