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mixed beans - with chili sauce

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* Exported from MasterCook *

 

Chilli Beans (Chili)

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd. (Avery 1994)

Serving Size : 4 Preparation Time :0:00

Categories : Beans and Legumes

 

Amount Measure Ingredient -- Preparation Method

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

2/3 cup dried mixed beans

(Borlotti, cannellini, haricot or your choice)

or 2-cups cooked mixed beans

1 tablespoon polyunsaturated oil

1/2 cup chopped onion

CHILLI SAUCE:

2 tablespoons soft brown sugar

2 tablespoons soy sauce

2 tablespoons wine vinegar

1 teaspoon tomato puree

1 teaspoon dry mustard

1/2 teaspoon chili powder

1 teaspoon paprika

1 cup vegetable stock

1/2 cup sliced red peppers -- sweet or mild

1 teaspoon potato starch or other thickener

 

Soak the beans separately and overnight. Drain, rinse and place in separate pots

of cold water. Bring to a boil and cook rapidly for 10 minutes. Reduce the heat

and simmer for required time. Drain.

 

Heat the oil and saute the onion until soft. Combine all the sauce ingredients

except the stock, pepper and potato starch and add to the onion. Cook for 5

minutes, then add the stock, red peppers and beans. Bring to a boil and simmer

for 10 minutes.

 

Blend the potato starch with a little cold water, add to the mixture and stir

until thickened. Serve with brown and wild rice or whole-wheat pasta

 

GARNISH:

red chilies; diced cucumber; diced radish; sliced scallion; fresh herbs; peanuts

 

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Winter "

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

 

Per Serving (excluding unknown items): 230 Calories; 5g Fat (19.4% calories from

fat); 10g Protein; 37g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 937mg

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

Other Carbohydrates.

 

 

Nutr. Assoc. : 3092 0 0 0 0 0 210 0 0 0 0 0 0 0 4713 5774

 

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