| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | North African | 4 | -6 | |
INGREDIENTS
| 1 | qt | Cold water |
| 1 | lb | Beans, kidney navy white |
| cnnelini soaked and | ||
| cooked | ||
| until soft -or- | ||
| 3 | Cans, 16 ounce drained I | |
| used canned kidney beans | ||
| 1 | Clove whole garlic | |
| 1 | Onion, peeled and chopped | |
| 1 | Clove crushed garlic | |
| 1/4 | c | Chopped parsley |
| 1 | t | Crushed red pepper flakes |
| 1 | T | Sweet red paprika |
| 2 | Bay leaves | |
| 2 | t | Salt |
| 2 | c | Crushed tomatoes |
| 2 | t | Ground cumin |
| 2 | t | Oregano, I added this |
| 1 | c | Water |
INSTRUCTIONS
1997 Another North African recipe from Vegetarian Journal: (author's notes) You can mix the beans in the spicy stewfor a variety of flavors and textures. My host drained off the water by serving up the stew through a slotted wooden spoon. (I however, did not drain it at all because the rich red sauch was so delicious!) In a stew pot, boil water with beans, cloves and onion until vegetables are tender. Drain off 2 cups of the liquid. In a saucepan, saute minced garlic (in whatever you like), chopped parsley, hot pepper flakes, paprika, bay leaves and salt for 3-5 minutes. When seasonings are slightly smoking, add crushed tomatoes, ground cumin and one cup of water. Bring this mixture to a boil, then add to the bean pot. Serve with pita over rice. Posted to fatfree digest V97 #031 by judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Mar 19,
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