| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Bell pepper — orange |
| 1 |
|
Bell pepper — red |
| 1 |
|
Bell pepper — yellow |
| 2 |
md |
Bennel bulbs |
| 1 |
tb |
Olive oil — extra virgin |
| 1/4 |
ts |
Red pepper — crushed |
| 1 |
tb |
Coriander seeds |
| 1 |
tb |
Cumin seeds |
| 1 |
ts |
Oregano |
| 2 |
tb |
Chili powder |
| 3 |
md |
Tomatoes — peeled and |
|
|
Chopped |
| 1 1/2 |
c |
Green beans — cut |
| 1 3/4 |
c |
Kidney beans — cooked |
| 3 1/4 |
c |
Black beans — cooked |
| 1 3/4 |
c |
White beans — cooked |
|
|
Water or tomato juic |
|
|
Needed |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
| 1/2 |
c |
Cilantro or parsley — |
|
|
Chopped |
INSTRUCTIONS
Seed bell peppers and cut into 1/2-inch squares. Remove tops from the
fennel bulbs, cut out the core with a small knife and finely chop. Set
aside.
Warm oil, crushed red pepper, coriander and cumin in a heavy 4-quart
saucepan over moderate heat. Fry until seasonings darken slightly.
Add peppers, fennel, oregano and chili powder, and saute about 5 minutes.
Stir in tomatoes and all beans and bring to a boil. Reduce heat to low and
simmer for about 30 minutes, adding water or tomato juice as needed if too
much liquid evaporates. Season with salt and pepper, and stir in cilantro
or parsley. Serve in shallow bowls. Serves 6.
Per serving: 214 cal, 12 g prot,36 g carb, 3 g fat, 0 chol Source:
Vegetarian Times, April 1993/MM by DEEANNE
Recipe By :
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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