Nicaraguan gallo pinto

Yield: 4 Servings MMM

Ingredients:

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* *NOTES: Beans: Place 1 c of dry red beans
6 mashed garlic cloves and

Instructions:

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