| 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 <deforest@selec.net> on Sep
27, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”