Recipe - Nicaraguan Gallo Pinto

FORMATTED BY LISA CRAWFORD
2 tablespoon Vegetable oil
2 lg Onions; cut or sliced up thin
2 cup Cooked red beans*
One fourth cup Bean cooking liquid or water
1 cup Cooked white rice*

*NOTES:
Beans: Place 1 cup of dry red beans, 6 mashed garlic
cloves and enough water to cover in a pressure cooker
and cook for 15 to 20 minutes. Do not add salt as it
will toughen beans. Rice: Converted rice works best.
It can be made in the rice cooker if you prefer, but
watch the water rice ratio and cooking time; the rice
needs to be firm, not sticky.

Heat the oil in a heavy pot and saute onion until
lightly golden. Add the cooked beans and liquid,
Stir gently and continuously over low heat for about 5
minutes; the beans should remain whole not mashed. Add
the cooked rice and continue to stir for about 10
minutes. Taste and add a little salt if desired.

Nutritional info per serving: 284 cal; 10g pro, 45g
carb, 8g fat(24%), 2.5g fiber, 0 chol, 7mg sodium
Exchanges: 1.5 veg, 2.3 bread, .5 meat, 1.4 fat

Source: Kitchen Tropicale, Miami Herald, 9/28/95
Posted to MMRecipes Digest V3 #225

Date: 18 Aug 96 20:02:37 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM