.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEAN-BLACK-PEPP" "M" "2/12/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BLACK BEANS WITH PEPPERS" "black beans, with saut\*(e'ed onions, garlic, and red and green peppers, and sherry"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Easy to make and delicious with white rice for a main course.
.PP
Use any left over reheated with tortillas as a lunch or snack.
.PP
Possibly better if made from scratch with dried black beans, rather than
canned.
.PP
From JANOS, page 198, modified.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings as a main dish"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "12 inch saut\*(e' pan"
.IG "" "strainer"
.sp
.IG "1" "large onion,"
medium dice
.IG "5 Tbsp" "garlic,"
chopped
.IG "1-1/2" "large green bell pepper,"
or 3 \fIanaheim peppers\fP, small dice
.IG "2" "large red bell pepper,"
small dice
.IG "2" "green Jalapen\h'-.4'\(~a\h'+.2'o peppers,"
fine dice
.IG "3 Tbsp" "olive oil,"
for taste as well as for saut\*(e'
.sp
.IG "4 cans" "black beans"
(Progresso brand works well)
.IG "1-2 cups" "sherry, Madeira,"
or other heavy sweet wine or aperitif wine
.IG "1-2 tsp" "salt,"
to taste; heavy salt may here be better
.IG "" "pepper,"
to taste
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
In large pan with oil over medium-high or high heat (@8-10),
saut\*(e' quickly the onion, then add the garlic, 
then after a short time the peppers.
Do not overcook.
It is better if the vegetables remain crisp.
.SK 2
Reduce heat to medium (@5).
Add the black beans, thoroughly drained of liquid in a strainer.
Add the salt and pepper.
Add the sherry or other wine.
Reduce the liquid to where the dish is not watery, being careful not to
cook so long as to make the beans mushy.
Carefully stir or move the mixture to avoid sticking.
.SK 3
Adjust seasonings, and serve.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Can use canned diced green chiles, Jalapen\h'-.4'\(~a\h'+.2'os, and pimientos
in place of the fresh peppers, but not as pleasing as the fresh.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
45 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
