| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg05 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped green bell peppers |
| 3 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Cumin seed |
| 4 |
c |
Cauliflower florets |
| 1 1/2 |
c |
Cooked black beans; drained |
| 1 |
c |
Chopped tomatoes |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Tabasco® Hot Pepper Sauce; optional |
INSTRUCTIONS
1. In a 4-quart pot, heat the oil over medium-high heat. Add the
onions, bell peppers, and garlic. Cook, stirring, until the
vegetables are softened, about 2 minutes.
2. Add the cumin seed and stir for 30 seconds. Add the remaining
ingredients. Cook, stirring occasionally, for 25 minutes, or until
vegetables are tender and stew is slightly thickened.
VARIATION: Use chickpeas or other beans instead of black beans.
Recipe by: 1,000 Vegetarian Recipes-Carol Gelles
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