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Title: Nicaraguan Gallo Pinto
Yield: 4 Servings

Ingredients

  -------------------FORMATTED BY LISA CRAWFORD-------------------------
      2 tb vegetable oil
      2 lg onions; sliced thin
      2 c  cooked red beans*
    1/4 c  bean cooking liquid or water
      1 c  cooked white rice*

Instructions

*NOTES: Beans: Place 1 c 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

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