| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 1 | Green or red pepper, chopped | |
| 2 | Stalks celery, chopped | |
| 2 | 15 ounce dark red kidney | |
| beans drained | ||
| 1 | 14 ounce stewed tomatoes + | |
| juice | ||
| 1 | Head broccoli, about 1-1/2 | |
| pounds cut into florets | ||
| 1/2 | c | Water |
| 1 | t | Hot pepper sauce, up to 2 |
| 1/2 | t | Freshly ground hot pepper |
| 1/2 | t | Salt |
| 1/4 | t | Cayenne pepper |
| 4 | Cloves garlic, minced | |
| 1 | t | Cumin |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1355
Calories From Fat: 54
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 5122.8mg
Potassium: 4428.9mg
Carbohydrates: 254.7g
Fiber: 85g
Sugar: 35.8g
Protein: 81.9g