| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| 2 | Or 3 medium potatoes, peel | |
| and chop | ||
| 2 | c | Cooked beans, we like pinto |
| red or black in this | ||
| and | ||
| I include a little | ||
| cooking | ||
| liquid | ||
| 1 | Onion, chopped | |
| Several cloves garlic | ||
| minced or use powder | ||
| 1 | 16 oz stewed or whole | |
| tomatoes | ||
| 1 | T | or more chili powder |
| 2 | t | Ground cumin |
| 1 | t | Oregano |
| 1 | T | Chopped pickled jalapeno |
| slices optional | ||
| 1/4 | c | Bulgur wheat |
| Salt and pepper as required |
INSTRUCTIONS
Place in pot. Cook until spuds are tender. Add frozen corn, or canned hominey or whatever sounds good. Posted to fatfree digest V97 #283 by Jan Gordon <jrg14@cornell.edu> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1194
Calories From Fat: 291
Total Fat: 33.2g
Cholesterol: 0mg
Sodium: 1929.1mg
Potassium: 4742.7mg
Carbohydrates: 220.9g
Fiber: 34.2g
Sugar: 113.6g
Protein: 28.2g