Name: Red Hot Beans and Broccoli
Ingredients: 1 md Onion; chopped; 1 Green or red pepper; chopped; 2 Stalks celery; chopped; 2 cn (15 ounce) dark red kidney beans; drained; 1 cn (14 ounce) stewed tomatoes + juice; 1 md Head broccoli; (about 1-1/2 pounds) cut into florets; 1/2 c Water; 1 ts Hot pepper sauce; up to 2; 1/2 ts Freshly ground hot pepper; 1/2 ts Salt; 1/4 ts Cayenne pepper; 4 Cloves garlic; minced; 1 ts Cumin; 2 tb Chopped parsley; (or 1 Tb dried parsley), up to 3

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian		1	Servings

INGREDIENTS

1	md	Onion; chopped
1		Green or red pepper; chopped
2		Stalks celery; chopped
2	cn	(15 ounce) dark red kidney beans; drained
1	cn	(14 ounce) stewed tomatoes + juice
1	md	Head broccoli; (about 1-1/2 pounds) cut into florets
1/2	c	Water
1	ts	Hot pepper sauce; up to 2
1/2	ts	Freshly ground hot pepper
1/2	ts	Salt
1/4	ts	Cayenne pepper
4		Cloves garlic; minced
1	ts	Cumin
2	tb	Chopped parsley; (or 1 Tb dried parsley), up to 3

INSTRUCTIONS

It's adapted from Vegetarian Times Vegetarian Entertaining, actually I
added a few extra spices. On a scale from 1-10 for hotness, its about a 4.
Spray a large pan with a light coating of cooking spray and saute the
onion, pepper, and celery for 5-7 minutes. Stir in the remaining
ingredients except for the parsley; cover and cook on medium heat until the
broccoli is tender, about 12-15 minutes. Stir in the parsley and remove
from heat. Set aside for about 15 minutes. Serve over rice or pasta.
Posted to fatfree digest by JBennicoff <JBennicoff@aol.com> on Apr 18, 1998

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