Tex-mex beans 'n' rice
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Tex-mex beans 'n' rice
  Tex-mex    Beans    Rice  
Last updated 6/12/2012 1:26:24 AM. Recipe ID 60805. Report a problem with this recipe.
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      Title: Tex-mex beans 'n' rice
 Categories: Low, Fat
      Yield: 1 Servings
      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)
  "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

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Recipe ID 60805 (Apr 03, 2005)

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