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beans-mexicana recipe

Date: Tue, 22 Sep 1998 16:06:09 EDT
From: JBennicoff@aol.com

yet another recipe where I used an excess of fresh tomatoes and sweet
peppers. I made this one up.

Beans Mexicana

2 cans kidney beans + their juice
1 cup uncooked long grain brown rice
2 large onions, chopped
2-3 large green peppers, chopped
1 cup cooked seitan, cut into small pieces
5-6 large red tomatoes, chopped
4 large cloves garlic, minced
1-2 tsp cumin
1 tsp dried oregano (or 1 Tb fresh chopped)
*1 dried whole chipotle (smoked jalapeno)
2-1/4 cups veggie broth 

Saute onions, peppers, and garlic in a 1/4 cup of the veggie broth until soft.
Mix in the rest of the ingredients and bring to a boil. Lower heat to a
simmer, cover, and cook until the rice is tender, about 45 minutes. 
*Note: Leave the chipotle whole so you can fish it out if you wish. 

kwvegan vegan