Path: swen.emba.uvm.edu!news.cc.utah.edu!dog.ee.lbl.gov!newsfeed.berkeley.edu!WCG-News-Feeder!WCG-News-Feeder2!WCG!204.189.71.75!ratbert.tds.net!feed2.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Frijoles Rancheros Followup-To: rec.food.cooking Date: Thu, 18 Nov 1999 14:58:52 -0500 Organization: attcanada.net Lines: 30 Approved: phill@rt66.com Message-ID: <033c01bf31ff$5bec5660$18a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:37639 Low-Fat Frijoles Rancheros salt and black pepper, to taste 1 poblano chili, chopped, to taste 2 tomatoes, chopped (or 1 14 oz. Can drained) 1/4 cup green bell pepper, chopped 1/2 cup cilantro, chopped 1 teaspoon oregano 1 garlic clove, minced 1 cup onion, chopped nonstick cooking spray 3 cups cooked pinto beans, or black beans Spray a large skillet with cooking spray. Add tomatoes, bell pepper, chiles, onion, garlic, oregano, salt, and pepper. Cook over medium heat for about 5 minutes, stirring, until vegetables are softened. Adjust heat to low. Mix in beans and cook 10-15 minutes, stirring often. Serve and sprinkle with cilantro. Makes 6 servings. Calories 155 Fat 2 g Carbs 27 g Sodium 90 mg Fiber 3 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.