Tommy's Rice and Beans

Tommy's Rice and Beans
Tommy's Rice and Beans
(From Chris Schlesinger and John Willoughby, License to Grill, Morrow, 1997) Tommy who? Chris and John explain: "This classic Latin American dish is that rare bird, a completely healthful vegetarian meal that appeals to the taste buds of teenagers. Or at least it appeals to the buds of Tommy, a teenager who lives in the apartment above one of us and is the nephew of the other one. Tommy prefers his rice and beans cooked separately, rather than together, and likes lots of garlic and only a few bell peppers in the mix; so that's how we make it here. For some reason, it has almost as high an appeal rating as pizza and chips, those quintessential meatless teenage favorites."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Bean Rice Side Sauté Vegetarian Kid-Friendly Low/No Sugar Wheat/Gluten-Free Vegan Small Plates
  • 1 tablespoon minced garlic
  • 1/4 cup white vinegar
  • 1 tablespoon oil
  • 1/4 cup roughly chopped cilantro
  • 3 cups cooked long grain rice
  • salt and freshly milled black pepper
  • Carbohydrate 143 g(48%)
  • Fat 5 g(8%)
  • Fiber 13 g(50%)
  • Protein 21 g(41%)
  • Saturated Fat 1 g(3%)
  • Sodium 741 mg(31%)
  • Calories 710

Preparation In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, and sauté, stirring occasionally, until transparent, 5 to 7 minutes. Add the garlic and roasted pepper, and sauté, stirring occasionally, for an additional 2 minutes. Add the black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil; reduce the heat to low, cover, and simmer 5 minutes. Add the cilantro and rice; mix well. Season to taste with the salt and black pepper. Serve accompanied by additional hot pepper sauce. From Vegetables Rock! by Stephanie Pierson Bantam

Preparation In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, and sauté, stirring occasionally, until transparent, 5 to 7 minutes. Add the garlic and roasted pepper, and sauté, stirring occasionally, for an additional 2 minutes. Add the black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil; reduce the heat to low, cover, and simmer 5 minutes. Add the cilantro and rice; mix well. Season to taste with the salt and black pepper. Serve accompanied by additional hot pepper sauce. From Vegetables Rock! by Stephanie Pierson Bantam

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