| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | 1 | Servings | |
INGREDIENTS
| 8 | c | Brown rice |
| 1 | lb | Mushrooms |
| 2 | Red peppers, diced | |
| 1 | Yellow pepper, diced | |
| 1 | Green pepper, diced | |
| 1 | lg | Onion, diced |
| 3 | lb | Cooked black beans (if canned, run through sieve with cold water) |
| 1 | qt | Pureed tomatoes |
| 2 | tb | Garlic powder |
| pn | Rosemary | |
| Caribbean Jerk seasoning, chunk | ||
| 1/8 | c | Carob chips |
INSTRUCTIONS
SAUTE IN PAN COMBINE SEASONINGS Add brown rice to boiling water, cook until done, set aside. In extra-large saucepan, combine red, yellow and green peppers, and onion and saute over medium heat until ready, about 3-5 minutes. Next, add cooked black beans and pureed tomatoes to mixture. Stir gently but thoroughly. Season with garlic powder and carob chips, a pinch of rosemary plus a chunk of Caribbean Jerk seasoning (it's like chutney!). Cook over medium heat for 15-20 minutes, then simmer until ready to serve. Serves 12. Per serving, 677 calories, 5g fat (7% of calories), 0mg cholesterol, 345mg sodium, 14.9g dietary fiber. Recipe from the kitchen of Deerfield Manor Spa of East Stroudsburg, Pennsylvania, as seen in the Beano Bulletin, Summer 1994.
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