Tex-Mex Beans 'n' Rice

Title:
Tex-Mex Beans 'n' Rice

Yield:
1 Servings

Categories:
Fat




Ingredients:





     1 md Onion, chopped


     1    Green bell pepper, chopped


     1    Red bell pepper, chopped,


     1 sm Can green chiles, chopped


     1 cn Black beans


     1 cn Garbanzo beans (chickpeas)


          Cumin


          Cayenne






 "Saute" the onion in a little water, until it has browned slightly (I tend


 to brown it, then add the water to un-stick it from the bottom of the pan).


 Add in the peppers, one type at a time; heat through. Drain the beans,


 reserving a little of the liquid (not a lot -- it's pretty salty), rinse


 the beans and add them to the pot. Add in some of the bean liquid and some


 water, until it's  somewhat soupy.  Heat thoroughly. Before it's done, add


 cumin and cayenne to taste (we like LOTS of cumin, and a touch of cayenne


 for a bit of byte).


 


 While this was all cooking, you should also have a pot of rice on to cook.


 Serve the resulting bean concoction over the rice.


 


 From:    Faith Senie 
Submitted By DONNA WEBSTER


 
On MON, 20 NOV 1995 153915 GMT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini