Wednesday, July 24, 2013

RECIPE: Guatemalan Red Beans And Rice

On Monday I cooked red beans in the crockpot for use later in the week. Later is here and today's menu includes Guatemalan red beans and rice. No doubt, it's a family favorite!


1 medium onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
2 TBS olive oil
1/3 cup minced fresh cilantro or parsley (I used 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon cumin (I added more)
1/8 teaspoon black pepper

3 cans(16 oz. each) red beans, rinsed and drained (I used pre-cooked dry beans)
3 cups hot rice

In a large nonstick skillet, sauté the onion, green pepper and garlic in oil until tender. Add cilantro, salt, cumin, black pepper, and beans. Cover and simmer for 10 to 15 minutes. Serve over hot rice. Yield: 6 servings

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