| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Sauces/dips | 7 | Cups |
INGREDIENTS
| 7 | c | Tomatoes; peeled, coarsely chopped |
| 2 | c | Sweet red peppers; chopped |
| 2 | c | Onions; chopped |
| 2 | c | Cider vinegar |
| 1 | c | Green pepper; chopped |
| 1/2 | c | Jalapeno peppers; seeded, minced |
| 3 | Garlic; minced | |
| 1/4 | c | Sugar |
| 1/4 | c | Tomato paste |
| 1 1/2 | ts | Salt |
| 1 | ts | Cumin |
| 19 | oz | Black beans; drained, rinsed (540 mL) |
| 1/4 | c | Fresh coriander; chopped |
INSTRUCTIONS
1. In Dutch oven, combine all but beans and coriander, and bring to boil. Reduce heat and simmer, stirring often, for 60-90 mins or until thickened. 2. Add beans and coriander and cook for 5 mins. Immediately fill and seal 2-cup canning jars, leaving 1/2" headspace. Process in boiling water bath for 20 mins. Per tbsp (15mL): 15 calories, trace fat 1 g protein, 3g carbo Contributor: Canadian Living Sept 96 Posted to recipelu-digest Volume 01 Number 272 by Cathleen <catht@interlog.com> on Nov 18, 1997
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