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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CUBAN BLACK BEANS

From: Kathy Geiger, Pittsburgh, PA
Primary category: Appetizers

Ingredients

1 1/2 tsp chopped garlic
2 tsp olive oil
1/4 c chopped red onion
1/4 c chopped red bell pepper
1/4 c chopped carrot
2 jalapeños, seeded and chopped
2 c cooked black beans (drained and rinsed if canned)
1 1/2 tsp chopped fresh coriander
2 TBS fresh lime juice

Procedure

In a skillet, heat garlic and oil over moderate heat until garlic is fragrant and stir in onion, bell pepper, carrot and jalapeño. Cook mixture, stirring occasionally, until vegetables are softened.

Stir in beans, coriander, lime juice, and salt and pepper to taste and cook, stirring til heated through. Keep warm til serving time.

Serves 8.

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Cuban Black Beans - NOTES

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Cuban Black Beans - REVIEWS

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