| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Chili, Stews, Damyankee, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 3 |
|
Garlic clove; crushed & pressed |
| 2 |
tb |
Oil |
| 1 |
|
Celery rib; diced |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
c |
Tomato; chopped |
| 2 |
tb |
Tomato paste |
| 4 |
c |
Beans, kidney, black, pinto and/or garbanzo; cooked |
| 1/2 |
lb |
Tofu; crumbled (opt) |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Oregano |
|
|
per Carol Verge |
|
|
Fidonet HOME_COOKING echo |
INSTRUCTIONS
Saute onion and garlic in oil until onion is soft. Add celery and spices.
Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans
and add beans and tofu to the pot along with the salt and oregano. Simmer
30 minutes.
To cook raw beans:
Soak beans in water overnight, OR boil for 2 minutes and let sit, covered,
for 1 hour. Bring to a boil in same water and simmer about 1 hour or until
tender. (beans approximately double in volume, i.e., two cups raw = 4 cups
cooked)
Notes: I like cooking my own beans rather than buying canned beans.
: I use as many different beans as I have at home. Usually at
: least 3 of the 4 mentioned, and one of the 3 must be black
: beans because they are my absolute favorite.
: Add or subtract cayenne pepper for hotness level.
: A bit more cumin may be good too, I have yet to determine this,
: though.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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