| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegetable |
6 |
Servings |
INGREDIENTS
|
|
Olive oil (up to) |
| 2 |
lg |
Yellow onions; diced |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Red pepper; diced fairly large |
| 1 |
|
Green pepper; diced fairly large |
| 2 |
cn |
(28-oz) crushed tomatoes |
| 1 |
tb |
Cumin |
| 1 |
ts |
Cayenne (or to your taste) |
| 1 |
pk |
Frozen corn |
| 2 |
cn |
Black beans (or any other kind of beans you like; chickpeas work well; too) (up to) |
| 1 1/2 |
c |
Picante sauce (shotgun willie's green sauce -very hot- works well) |
|
|
Salt to taste |
|
|
Grated cheddar; if desired |
|
|
Cashew nuts; if desired |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Mon, 6 Sep 93 09:30:43 +0200
From: bjornson-robert@cs.yale.edu
Saute onions in the olive oil. (I used cooking wine instead to cut out the
fat). Add garlic a bit later. After onion and garlic are have turned golden
brown, add cumin, cayenne, and whatever other spices you might like. Fry
for a couple of minutes.
Next, add the peppers, saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the crock pot, and add the
onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
Note: I didn't have room in my crockpot for 2 cans of crushed tomatoes, and
I had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpot.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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