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Nicaraguan Gallo Pinto

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      Title: NICARAGUAN GALLO PINTO
 Categories: Miamiherald, Vegan, Beans, Ethnic, Nicaraguan
      Yield: 4 Servings
 
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      2 tb Vegetable oil
      2 lg Onions; sliced thin
      2 c  Cooked red beans*
    1/4 c  Bean cooking liquid or water
      1 c  Cooked white rice*
 
  *NOTES: Beans: Place 1 c of dry red beans, 6 mashed garlic cloves and
  enough water to cover in a pressure cooker and cook for 15 to 20
  minutes. Do not add salt as it will toughen beans. Rice: Converted
  rice works best. It can be made in the rice cooker if you prefer, but
  watch the water rice ratio and cooking time; the rice needs to be
  firm, not sticky.
  
  Heat the oil in a heavy pot and saute onion until lightly golden. Add
  the cooked beans and liquid, Stir gently and continuously over low
  heat for about 5 minutes; the beans should remain whole not mashed.
  Add the cooked rice and continue to stir for about 10 minutes. Taste
  and add a little salt if desired.
  
  Nutritional info per serving: 284 cal; 10g pro, 45g carb, 8g
  fat(24%), 2.5g fiber, 0 chol, 7mg sodium Exchanges: 1.5 veg, 2.3
  bread, .5 meat, 1.4 fat
  
  Source: Kitchen Tropicale, Miami Herald, 9/28/95
 
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