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* Exported from MasterCook *

 

Whole Pinto Beans with Minced Vegetables

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium fresh serrano chiles

1 tablespoon canola oil

1 medium red or yellow bell pepper -- seeded and minced

1 medium white onion -- minced

1 medium carrot -- finely diced

1 medium zucchini -- finely diced

2 cloves garlic -- minced

2 tablespoons dried oregano

4 cups cooked and drained pinto beans

4 canned pear tomatoes -- chopped

1/4 cup bean cooking liquid or vegetable stock

1/2 cup minced fresh cilantro

 

Remove and discard the stems of the chiles, and use the edge of a spoon to

scrape out the seeds for a milder dish. Finely mince the chiles and set them

aside.

 

Heat the oil in a deep, heavy-bottomed skillet over medium heat. Add the

chiles, bell pepper, onion, carrot, zucchini, garlic, and 1 tablespoon of the

oregano. Saute for 10 minutes, stirring frequently. It is fine if the

vegetables brown a bit. Add the beans, tomatoes, and bean cooking liquid or

vegetable stock and cook, stirring frequently, 10 minutes. Stir in the cilantro

and the remaining tablespoon of oregano. Serve hot.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 43 Calories; 3g Fat (48.4% calories from

fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : This dish makes a great accompaniment to tacos or enchiladas. The beans

also make a delicious casual lunch, eaten steaming hot from a deep bowl with

warmed corn tortillas on the side. Take the time to chop all the vegetables

very finely, since this is what makes the dish so pretty and delicious.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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