DescriptionDominican 1 pound pink beans (you can substitute pinto or light red kidney beans, but you will need to increase cooking time of the beans by 15-30 minutes) 8 cups water 2 tablespoons chopped cilantro (or 2 teaspoons dried) 2 tablespoons chopped parsley (or 2 teaspoons dried) 1 28 oz can crushed tomato, no salt added 1 red pepper, finely chopped 1 small white onion, finely chopped 3 teaspoons garlic, minced from jar
Per serving:
Leftover ingredients? Use them in these recipes! Fresh Parsley Baked Chicken Strips with Microwave Green Beans Meatloaf with Black-Eyed Peas Gazpacho Chunky Marinara with Pasta & Seared Chicken Chicken Paella Oven-Fried Chicken with Roasted Potato Wedges Lemon Chicken and Cinnamon Glazed Root Vegetables Jerk Pork Sandwiches with Mango Sauce Salmon Bake with Creamy Cucumber Sauce Creamy Spinach Feta Dip Simple Persian Salad Zucchini Salad Hummus Cilantro Mexican Chicken Soup Quick Chicken Chili Pollo Guisado Pico de Gallo Griled Chicken Salad Blackened Fish with Strawberry Kiwi Salsa Black Bean Soup Black Bean Salad (or Salsa)
|
