| 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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