| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Beans & ric, Main dishes, Vegan |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 2 |
tb |
Oil |
| 4 |
|
Cloves garlic; minced |
| 1 |
|
Jalapeno; seeded & minced |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 2 |
cn |
(14 1/2 oz) stewed tomatoes |
| 3 |
c |
Vegetable broth |
| 3 |
|
Potatoes; scrubbed & diced |
| 1 |
md |
Bell pepper; finely chopped |
| 2 |
cn |
(15 oz) pinto beans; rinsed & drained |
|
|
Salt & pepper to taste |
INSTRUCTIONS
In a Dutch oven, saute onion in oil over high heat until browned. Add
garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano. Saute,
stirring often, about 2 mins. Add tomatoes with juice and veg. broth,
stirring to loosen bits of browned food on bottom of pan. Bring to a boil.
Add potatoes & bell pepper, bring to a boil. Cook, uncovered, over med.
heat for 15 mins, stirring occasionally. Add beans and cook another 10-15
mins.
Season with salt & pepper to taste.
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net>
on Dec 16, 1998, converted by MM_Buster v2.0l.
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