| 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 |
lg |
Onion; chopped |
|
|
Several cloves garlic; minced (or use powder) |
| 1 |
cn |
(16 oz) stewed or whole tomatoes |
| 1 |
tb |
(or more) chili powder |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Oregano |
| 1 |
tb |
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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