| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Mexican | 8 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 2 | T | Flour |
| 2 | T | Oil |
| 1 | Spanish onion, diced | |
| 1 | Bell pepper, red or green | |
| diced | ||
| 1 | c | Diced celery |
| 2 | Cloves garlic, minced up to | |
| 1 | New Mexican chile, roasted | |
| peeled seeded chopped | ||
| used 8 | ||
| 4 | c | Vegetable stock |
| 3 | c | Sweet potatoes, chopped |
| 1 | T | Paprika |
| 1 | T | Cumin |
| 1 | T | Oregano |
| 1 | T | Thyme |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Green Fordhook lima beans |
| frozen or canned drained | ||
| 2 | c | Whole kernel corn |
| 3 | c | Milk or light cream |
INSTRUCTIONS
3 I Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like. First you make a roux. (I love saying that.) Medium brown. Sautee onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft. Add stock, potatoes, spices and simmer for 20 minutes. Add lima beans, corn and milk. Return to low simmer for10 minutes. Whisk in roux. Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@bigfoot.com> on Sep 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 7.6mg
Sodium: 261.2mg
Potassium: 186.2mg
Carbohydrates: 11.5g
Fiber: 2.1g
Sugar: 1.7g
Protein: 1.8g