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Prep: 15 min - Cook: 55 min
5 Servings


• 4½ cups water
• 1½ cups dried black beans*
• 2 teaspoons vegetable oil
• 1 medium papaya, peeled, seeded and diced (about 1½ 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


1. 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.

2. 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.

*2 cans (15 oz each) black beans, rinsed and drained, can be substituted for the dried black beans. Omit water and Step 1.


    1 Serving:
    Cal 425 (Cal From Fat 25), Fat 3g (Sat Fat 1g), Chol 0mg, Sodium 10mg, Carbs 93g (Fiber 11g), Pro 17g

    % Daily Value:
    Vit A 42%, Vit C 80%, Calc 14%, Iron 30%

    Exchanges: 4 Starch, 2 Fruit
    Carb. Choices: 6


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