Servings: 4-6
Ingredients:
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 3 15-oz cans of red beans, drained and rinsed
- 2 cups of water
- 1 vegetable bouillon cube
- 1 yellow chili, seeded and minced
- 1 jalapeño, seeded and minced
- 1 15-oz can diced tomatoes with liquid
- Juice of 1 lime
- 2 chayote squashes, peeled, seeded and cut into cubes, or summer squashes
- Fresh cilantro
- 4 cups of cooked white rice
Sauté onion, bell pepper and garlic in oil until translucent. Add beans, water and bouillon, and heat thoroughly. Add yellow chili, jalapeño, tomatoes, lime juice and chayote, and simmer on low for about an hour. Add cilantro and serve over rice.
