| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Mexican |
Beans, Mexican, Side dishes, Spices |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Whole Mustard Seed |
| 1/2 |
c |
Onion; Chopped, 1 Md |
| 1 |
tb |
Vegetable Oil |
| 30 |
oz |
Garbanzo Beans; Drained, 2Cn |
| 1/2 |
c |
Chicken Broth |
| 2 |
tb |
Tomato Paste |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon; Ground |
| 1/8 |
ts |
Cloves; Ground |
INSTRUCTIONS
Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart
saucepan until the onion is tender. Stir in the remaining ingredients and
cook, stirring occasionally, until the beans are heated through, about 5
minutes. Serve
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”