Black Beans And Brown Rice Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
8 cup: Brown rice,
SAUTE IN PAN
1 lbs: Mushrooms,
2 each: Red peppers, diced
1 each: Yellow pepper, diced
1 each: Green pepper, diced
1 large: Onion, diced
COMBINE
3 lbs: Cooked black beans, if canned, run through sieve with cold water
1 quart: Pureed tomatoes,
SEASONINGS
2 tbsp: Garlic powder,
pn Rosemary,
Caribbean Jerk seasoning, chunk
1/8 cup: Carob chips,
Directions:
Add brown rice to boiling water, cook until done, set aside. In
extra-large saucepan, combine red, yellow and green peppers, and
onion and saute over medium heat until ready, about 3-5 minutes.
Next, add cooked black beans and pureed tomatoes to mixture. Stir
gently but thoroughly. Season with garlic powder and carob chips, a
pinch of rosemary plus a chunk of Caribbean Jerk seasoning (its like
chutney!). Cook over medium heat for 15-20 minutes, then simmer until
ready to serve. Serves 12.
Per serving, 677 calories, 5g fat (7% of calories), 0mg cholesterol,
345mg sodium, 14.9g dietary fiber.
Recipe from the kitchen of Deerfield Manor Spa of East Stroudsburg,
Pennsylvania, as seen in the Beano Bulletin, Summer 1994.
Submitted By IRIS GRAYSON On 06-25-95
Source from luhu.jp
extra-large saucepan, combine red, yellow and green peppers, and
onion and saute over medium heat until ready, about 3-5 minutes.
Next, add cooked black beans and pureed tomatoes to mixture. Stir
gently but thoroughly. Season with garlic powder and carob chips, a
pinch of rosemary plus a chunk of Caribbean Jerk seasoning (its like
chutney!). Cook over medium heat for 15-20 minutes, then simmer until
ready to serve. Serves 12.
Per serving, 677 calories, 5g fat (7% of calories), 0mg cholesterol,
345mg sodium, 14.9g dietary fiber.
Recipe from the kitchen of Deerfield Manor Spa of East Stroudsburg,
Pennsylvania, as seen in the Beano Bulletin, Summer 1994.
Submitted By IRIS GRAYSON On 06-25-95
Source from luhu.jp