MEXICAN BLACK BEANS

Course : Vegetables
Serves: 4
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Ingredients:

2 1/4 cups Water
3/4 cup Dried black beans*
1 tablespoon Chopped fresh parsley
1 tablespoon White wine vinegar
1 tablespoon Shredded lime or -- Lemon peel
1/4 teaspoon Red pepper sauce
2 medium Green onions (with tops) -- Thinly sliced
1 medium Red or green bell pepper -- Chopped (about 1 cup
 

Preparation / Directions:

*substitute: 2 cn (15 ounces each) black beans Rinsed and drained Heat water and beans to boiling in 2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 1 hour, stirring occasionall until beans are tender (do not boil or beans will burst); drain. Stir in remaining ingredients. Cook and stir until mixture is hot.


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