| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | servings | ||
INGREDIENTS
| 2 | ts | VEGETABLE OIL |
| 1/2 | c | FINELY CHOPPED CARROT |
| 1 | c | CHOPPED GREEN ONIONS |
| 3 | lg | GARLIC CLOVES; MINCED |
| 1 1/2 | ts | GROUND CUMIN |
| 2 | cn | (15 OZ) CANNELLINI BEANS OR OTHER WHITE BEANS; UNDRAINED (I USE NAVY BEANS W/BACON) |
| 1/4 | c | CHOPPED FRESH CILANTRO |
INSTRUCTIONS
HEAT OIL IN A LARGE NONSTICK SKILLET (BE SURE TO USE NONSTICK!) OVER MEDIUM HIGH HEAT. ADD CARROT; SAUTE 5 MINUTES. ADD ONIONS AND GARLIC; SAUTE 2 MINUTES OR UNTIL TENDER. STIR IN CUMIN AND BEANS; PARTIALLY MASH MIXTURE WITH A POTATO MASHER. COOK 10 MINUTES OR UNTIL THICK, STIRRING FREQUENTLY. STIR IN CILANTRO. YIELD: 2 1/2 CUPS MAKES GREAT SIDE DISH WITH MEX FOOD OR USE IN BURRITOS OR AS DIP FOR CHIPS. THEY ALSO ARE GREAT IN THE FOLLOWING RECIPE: CHICKEN-AND-RAJAS ENCHILADAS Posted to CHILE-HEADS DIGEST by Deb deForest <[email protected]> on Sep 27, 1999, converted by MM_Buster v2.0l.
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