| 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 <JBennicoff@aol.com> on May 30, 1998
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”