Photo Credit: Rickett Benckiser Yield: 20 servings, 6 oz. each. 9 bell peppers (red, green or yellow) 1/4 cup olive oil 1/4 cup red wine vinegar 2 Tbsp. Frank's® RedHot® Original Cayenne Pepper Sauce 2 Tbsp. cilantro, minced 1 tsp. garlic, minced SOUP: 1/4 cup corn oil 2 cups onion, chopped 1 Tbsp. garlic, minced 8 16-oz. cans black beans, undrained 6 cups water 4 Tbsp. chicken bouillon 3/4 cup Frank's® RedHot® Original Cayenne Pepper Sauce 1/4 cup cilantro, minced 1 Tbsp. cumin, ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.