Ingredients
4 1/2
cups water
1 1/2
cups dried black beans*
2
teaspoons vegetable oil
1
medium papaya, peeled, seeded and diced (about 1 1/2 cups)
1
medium red bell pepper, finely chopped (1 cup)
1/2
cup finely chopped red onion (about 1/2 medium)
1/2
cup orange juice
1/4
cup lime juice
2
tablespoons chopped fresh cilantro
1/2
teaspoon ground red pepper (cayenne)
2
cloves garlic, finely chopped
5
cups hot cooked rice
Preparation
In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.
