| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Jewish |
|
1 |
servings |
INGREDIENTS
| 4 |
c |
Cooked or canned black beans |
| 2 |
c |
Stewed tomatoes or vegetarian spaghetti sauce |
| 3 |
tb |
Maple syrum or honey |
| 2 |
md |
Onions; chopped |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Red pepper; chopped |
| 1 |
cn |
(10 oz) corn niblets; drained |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Chili powder |
|
|
Salt; to taste |
|
|
Freshly ground pepper |
INSTRUCTIONS
Source: The Jewish Homemaker
Spray a 2 quart ovenproof casserole with non-stick vegetable spray.
Combine all ingredients and mix well. cover and bake at 350 degrees
fahrenheit for 45 minutes, until bubbling hot and flavors are
blended. Or microwave in a covered microwabable casserole, on High
power for 15-18 minutes, stirring once or twice during cooking. Makes
6 servings, approximately 1 cup each. Freezes and reheats well. Also
delicious served cold.
Posted to JEWISH-FOOD digest by Charles Rosenstein
<cr18@gezernet.co.il> on Jan 05, 1999, converted by MM_Buster v2.0l.
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