In a large heavy pot overmedium-high heat, combine oil and wine or stock.
Heat to simemring. Add onions and saute for 8 to 10 minutes. Add mushrooms
and saute 5 minutes more, stirring frequently. Add tomatoes, garlic,celery,
carrots and cumin. Saute 5 to 8 minutes, or until carrots soften.
Add 5 cups stock and remaining ingredients. Bring to a boil. Lower heat
and simmer, covered, until beans are soft and liquid is absorbed, abourt 3
hours. Taste for seasoning, and add more chili powder if desired. Serve
hot. Serves 6 to 8.
Per serving: 361 cal; 19 g prot; 4 g fat; 63 g carb; 0 chol; 86 mg sod
Source: Unknown Posted From the files of: DEEANNE GEnie Posted by: Unknown
[AOL] Hawk's Kitchen Kollection - 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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