Heat the oil in a skillet, add the green pepper and garlic and saute for about 3 minutes. Stir in beans, oregano, vinegar, and pimientos. Add salt and pepper to taste. REduce the heat, cover and simmer for 5 minutes. Spoon over cooked rice and serve. Note: Obtained from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991.
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|Serving Size: 1 Serving (703g)|
|Recipe Makes: 4|
|Calories from Fat: 31 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 33mg||1 %|
|Potassium 559.2mg||15 %|
|Total Carbohydrate 140.1g||41 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 123.9g|
|Protein 21.2g||30 %|
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Calories per serving: 685
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