| 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 |
lg |
Onion, peeled and chopped |
| 1 |
|
Clove crushed garlic |
| 1/4 |
c |
Chopped parsley |
| 1 |
ts |
Crushed red pepper flakes |
| 1 |
tb |
Sweet red paprika |
| 2 |
|
Bay leaves |
| 2 |
ts |
Salt |
| 2 |
c |
Crushed tomatoes |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Oregano (I added this) |
| 1 |
c |
Water |
INSTRUCTIONS
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, 1997
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