| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| 2 | Or 3 medium potatoes; peel and chop | |
| 2 | c | Cooked beans (we like pinto; red, or black in this, and I include a little cooking liquid) |
| 1 | lg | Onion; chopped |
| Several cloves garlic; minced (or use powder) | ||
| 1 | cn | (16 oz) stewed or whole tomatoes |
| 1 | tb | (or more) chili powder |
| 2 | ts | Ground cumin |
| 1 | ts | Oregano |
| 1 | tb | Chopped pickled jalapeno slices; (optional) |
| 1/4 | c | Bulgur wheat |
| Salt and pepper as required |
INSTRUCTIONS
Place in pot. Cook until spuds are tender. Add frozen corn, or canned hominey or whatever sounds good. Posted to fatfree digest V97 #283 by Jan Gordon <jrg14@cornell.edu> on Dec 2, 1997
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