Black beans and rice with Sauteed Chayote with Garlic and Herbs

Saturday, 13 February
Black Beans with Rice
Recipe for black beans includes garlic bell peppers, onions, bay leaf, vinegar, sugar, and hot cooked white rice.
Cook Time: 4 hours
Ingredients:
•1 pound black beans, rinsed and picked over, soaked overnight
•1 quart cold water, or to cover beans
•6 cloves garlic, minced
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•2 cups finely chopped onion
•2/3 cup olive oil
•2 bay leaves
•1 teaspoon salt
•1 tablespoon vinegar
•1 tablespoon sugar
•cooked white rice
Preparation:
Rinse beans. Cover with cold water and boil for 1 hour. Add garlic, bell peppers, chopped onion, olive oil, and bay leaves. Cook slowly 3 hours; add salt. Cook for 1 hour longer, or until beans begin to thicken. Add vinegar, and sugar just before serving. Serve with hot cooked rice.
Serves 8.


Sauteed Chayote with Garlic and Herbs
Bon Appétit May 2006

Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.

Yield: Makes 6 servings
2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced

Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.