Sunday, January 01, 2006

Gallo Pinto - Nicaragua

3-4 servings

2 cups cooked long-grained rice
1 cup cooked beans (red, black or pinto)
1/2 cup finely diced onions
3 teaspoons vegetable oil
2 tablespoons shopped cilantro
sour cream

Place vegetable oil in a pan and heat for 1 minute. Add onions and saute until caramelized. Add beans and its gravy into onions. Stir over medium -low heat for 1 minute. Add rice and mix well and simmer for 5 minutes. Add salt to taste. Add cilantro. Cook on high heat until hot. Serve with sour cream.

Crock pot Pinto Beans

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