In a large saute pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saute 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Source: "A Taste of Cuba - Recipes From the Cuban-American Community" by Linette Creen, 1991. Foreword by Felipe Rojas-Lombardi. Penguin Books, New York, New York. Submitted By On File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 6|
|Calories from Fat: 62 (32%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 10.2mg||3 %|
|Sodium 37.5mg||1 %|
|Potassium 681mg||18 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 17.9g|
|Protein 8.5g||12 %|
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Calories per serving: 195
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