Ripe tomatoes; peeled and chopped, (aprox 2 1/2 cups)
2
tb
Fresh lime juice
1 1/2
ts
Dried oregano
1
ts
Grated fresh lime peel
1/8
ts
Cayenne pepper
Salt to taste
1
cn
(1 lb) chick peas; drained and rinsed
1
cn
(1 lb) kidney beans; drained and rinsed
INSTRUCTIONS
I've been lurking here for years now & collected lots of great recipes from
the list. I thought it was about time I shared one of our favorites from
Bobbie Hinman's The Meatless Gourmet. We make this dish every year for
Easter, and serve it with all of our families traditional side dishes. It's
been a hit with everyone who's tried it. Hope you all like it, too!
In a large, nonstick skillet, combine pineapple, onion, garlic, and brown
sugar. Cook over medium heat, stirring frequently, 15 minutes or until
mixture becomes brown and onion starts to brown.
Add remaining ingredients, mixing well. Reduce heat to medium low, cover,
and cook 30 minutes. Stir several times while cooking.
Serve over brown rice, or cooked grain of your choice.
Posted to fatfree digest by Andi & Todd Lockhart
<lockhart@bellatlantic.net> on Apr 05, 1998
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!