| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | 4 | servings | |
INGREDIENTS
| 4 | Whole plum | |
| 1/4 | c | Vegetable broth or liquid for sauteeing |
| 1 | lg | White onions |
| 1 | lg | Yellow pepper; cored and diced |
| 1 | lg | Red pepper; cored and diced |
| 2 | Whole garlic clove; crushed | |
| 2 | Whole cloves | |
| 2 | ts | Ground cumin |
| 1 | ts | Oregano; crumbled |
| 1 | pn | Cayenne pepper |
| 1/2 | c | Cilantro; minced |
| 2 | ts | Fresh lemon juice |
| 1 | ts | Honey |
| 2 | c | Cooked black beans; drained and rinsed |
| To taste salt | ||
| 3 | c | Brown rice; cooked |
INSTRUCTIONS
Bring a large pot of water to a boil. Add the plums and boil for 1 minute to loosen the skin. Remove the plums with a slotted spoon and set them aside to cool. Place the sauteeing liquid in a large skillet. Add the onion, red and yellow peppers, garlic, cloves, cumin, oregano, cayenne pepper, and cilantro. Saute over medium heat, stirring often, until the onion is soft and translucent, about 7 minutes. Peel the plums, remove the pits, and coarsely chop the pulp. Stir the lemon juice, honey, and plum pulp into the onion mixture. Add the beans, stir, and cover. Turn the heat down to low and continue to cook until the peppers are soft, stirring often to prevent sticking, about 30 minutes. Season with salt and serve warm over rice if desired at room temperature or well chilled. Recipe by: Almost Vegetarian Cookbook (minor modifications to qualify) Posted to fatfree digest by RWard2121@aol.com on Jul 13, 1999, converted by MM_Buster v2.0l.
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