| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Brazilian | 1 | Servings | |
INGREDIENTS
| 3 | cn | Black beans |
| 1/4 | c | Vegetable broth |
| 1 | lg | Onion; diced |
| 2 | lg | Green peppers |
| 1 | c | Canned diced tomato |
| 6 | Cloves garlic; minced | |
| 4 | md | Potatoes; chopped |
| 4 | Carrots; diced | |
| 2 | ts | Dried lemon thyme; (or any dried thyme) |
| 3 | ts | Ground cumin |
| 2 | ts | Salt or to taste |
| 1 | ts | Pepper or to taste |
INSTRUCTIONS
I sent the previous recipe with spinach and was typing one with black beans. so let's try again. Adapted from Vegetarian Times Vegetarian Entertaining. In a large saucepan, saute vegetables over medium heat for about 10 minutes. Add beans and their liquid and 2 cups of water plus the thyme, cumin, and salt and pepper. Cook uncovered over medium heat, stirring ocassionally, for 50-60 minutes. Serve over yellow rice. Posted to fatfree digest by <[email protected]> on May 30, 1998
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