| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 4 |
|
Sun-dried tomatos, thinly |
|
|
sliced |
| 2 |
|
Garlic cloves, thinly sliced |
| 1/2 |
|
Onion, thinly sliced |
| 1/2 |
|
Dried NewMex pepper, stemmed |
|
|
and crushed up to 1 |
| 1 |
|
16 oz garbanzo beans |
|
|
Water |
|
|
S & P to taste |
INSTRUCTIONS
From Biker Billy Cooks with Fire by Billy Hufnagle <pg.165 & 191> Heat
the oil in a samll saute pan over med. heat. Add the sun-dried
tomatos, garlic, onion, and NewMex pepper and saute for 3 - 5 mins.
(until the onion begins to brown). Add the garbanzo beans and continue
to saute for about 5 mins, or until the garbanzos begin to brown. Add
enough just enough water to cover the garbanzo beans, then stir well.
Reduce heat to low and simmer for about 5 mins, or until the liquid is
almost gone. Add salt and pepper to taste and serve immediately.
Serves 4. This next one is great because you can make it a day ahead,
and bake it off when you want to serve it! <a.z.> Posted to FOODWINE
Digest 1 November 96 Date: Fri, 1 Nov 1996 13:00:17 -0500 From:
"alexandra z." <madnorth@NETCOM.CA>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”