| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Tex-Mex | Main dish, Vegetables, Tex-mex | 1 | Servings |
INGREDIENTS
| 28 | oz | Canned Peeled Tomatoes |
| 2 | c | Chopped Onion |
| 2 | tb | Olive Oil |
| 1/2 | c | Chopped Celery |
| 1/2 | c | Chopped Carrots |
| 2 | tb | Minced Fresh Garlic |
| 1/2 | c | Chopped Red Bell Pepper |
| 1/4 | c | Chili Powder |
| 2 | tb | Tomato Paste |
| 30 | oz | Drained Black Beans |
| 1/4 | c | Dry Sherry |
| 2 | c | Vegetable Stock |
| 2 | tb | Ground Cumin |
| 2 | ts | Crushed Oregano |
| 1 | ts | Sugar — Salt to Taste |
| 1/4 | c | Chopped Fresh Cilantro |
INSTRUCTIONS
Coarsely chop tomatoes and set them aside along, reserving their liquid. In a large, heavy pot over medium-high heat, cook onions in oil until soft, about 5 minutes. Add celery, carrots, garlic, and bell pepper; saute 5 minutes longer or until vegetables are soft. Add chili powder and cook an additional 2-3 minutes. Add tomato paste, beans, sherry, stock, tomatoes with reserved liquid, cumin, and oregano. Bring mixture to a boil. Lower heat and simmer, covered, for 1 hour. Adjust seasoning with sugar and salt. Stir in cilantro and cook 10 minutes more, uncovered. Pattye's notes: We had this for dinner tonight and my entire family (including a 5 year old and a 7 year old plus an 8 year old friend) declared it the best dinner ever. I served it over brown rice with some wheat berry bread. Source: "Gourmet Grains, Beans, & Rice" Posted on GEnie Food & Wine RT Jul 20, 1993 by PATTYE Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:04:25 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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