| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Soups/, Stews |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lg |
Onion; Chopped |
| 1 |
lg |
Green Pepper; Chopped |
| 3 |
|
Cloves Garlic; Minced |
| 1 |
|
Poblano Chili; Chopped (Or Serrano Or Jalapeno Peppers) |
| 1 |
ts |
Cumin Seed |
| 1 |
ts |
Hot Chili Powder |
| 1 |
ts |
Crushed Red Pepper (Optional) |
| 1/2 |
c |
Cilantro; Chopped |
| 2 |
c |
Tomatoes, Canned; Chopped |
| 2 |
c |
Black Beans, Canned; Drained |
| 2 |
c |
Pinto Beans, Canned; Drained |
| 2 |
c |
Corn, Canned; Drained |
| 1/2 |
c |
Black Olives; Drained And Sliced |
| 1/2 |
c |
Water |
INSTRUCTIONS
In a large skillet, saute onions and green pepper in oil until soft. Add
the garlic, chili, and cumin seed. Saute until garlic is softened. Add the
rest of the ingredients and bring to a boil. Reduce heat, cover and simmer
for 2 hours over low heat adding more water if necessary. Serve over rice.
Recipe By : Sharon Raghavachary
Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 13:28:49 -0800
From: sweber@ix.netcom.com (Sharon Raghavachary)
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”