Mexican Black Beans - cooking recipe

Ingredients

2 1/4 c. water
3/4 c. dried black beans*
1 Tbsp. chopped fresh parsley
1 Tbsp. white wine vinegar
1 tsp. lemon peel
1/4 tsp. red pepper sauce
2 green onions (with tops), thinly sliced
1 c. green bell pepper, chopped

Preparation

Heat water and beans to boiling in 2-quart saucepan.
Boil uncovered 2 minutes; reduce heat.
Cover and simmer about 1 hour, stirring occasionally, until beans are tender (do not boil or beans will burst); drain.
Stir in remaining ingredients.
Cook and stir until mixture is hot.
Also great served cold.
Makes 4 servings, 135 calories, 1 gram of fat.