| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Sauces/dips |
7 |
Cups |
INGREDIENTS
| 7 |
c |
Tomatoes; peeled, coarsely chopped |
| 2 |
c |
Sweet red peppers; chopped |
| 2 |
c |
Onions; chopped |
| 2 |
c |
Cider vinegar |
| 1 |
c |
Green pepper; chopped |
| 1/2 |
c |
Jalapeno peppers; seeded, minced |
| 3 |
|
Garlic; minced |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Tomato paste |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Cumin |
| 19 |
oz |
Black beans; drained, rinsed (540 mL) |
| 1/4 |
c |
Fresh coriander; chopped |
INSTRUCTIONS
1. In Dutch oven, combine all but beans and coriander, and bring to boil.
Reduce heat and simmer, stirring often, for 60-90 mins or until thickened.
2. Add beans and coriander and cook for 5 mins. Immediately fill and seal
2-cup canning jars, leaving 1/2" headspace. Process in boiling water bath
for 20 mins.
Per tbsp (15mL):
15 calories, trace fat
1 g protein, 3g carbo
Contributor: Canadian Living Sept 96
Posted to recipelu-digest Volume 01 Number 272 by Cathleen
<catht@interlog.com> on Nov 18, 1997
A Message from our Provider:
“Better to face the truth now, than after death”