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1 medium yellow onion, diced
Sauté onion and pepper in oil until soft/translucent. The peppers will still have some texture.
Add tomatoes and beans. Stir gently and heat through.
If you have used a lesser brand of tomato, you may need a pinch of sugar.
Can be served hot over hot white rice.
Can be served at room temperature. Can be sneaked from fridge and eaten cold.
Poster's Notes:
I use the petite diced tomatoes but you could use any well-broken ones.
I use cider vinegar.
This recipe was brought back from Puerto Rico by one of the local high school students who was an exchange student.
She said, "My Puerto Rican 'mother' would make extra for me so I could eat it with a fried egg for breakfast!"
It makes a great extra dish for those vegetarian children (and guests) home for Winter Break.
Posted by Fredericka Cohen, Z'L
Nutritional Info Per Serving: N/A
1 bell pepper, diced
1 tbsp. oil
1 15-ounce can diced tomatoes, drained
1 15-ounce can black beans, drained
1 tbsp. vinegar
I like the red bell peppers and I peel them!