| 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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