I made this black bean stew for dinner last night and it was great! Even my
husband liked it, and he's been increasingly picky lately . . .
I got the recipe from the new McDougall quick and easy cookbook; my
modifications/comments are in parentheses:
Black Bean and Tofu Stew
1 block lowfat firm silken tofu (I used Mori Nu Lite extra firm)
1 can (15oz) black beans (didn't say whether drained/rinsed; I drained but
didn't rinse)
1 can (14.5oz) Italian style stewed tomatoes
1 (4oz) can sliced mushrooms
Cube the tofu, and combine everything in a med-sized saucepan. Cook on
med-low for 30 min. Serves 2.
--I think my tofu cubes were about 2cm square, and they seemed a little
large . . . next time I'd prob. cut them a little smaller. Also, I have an
electric stove with no med-low setting, so I cooked on med. uncovered, and
for a little more than 30 min.
This recipe seems like it would be very adaptable to whatever you have in
the way of veggies . . . next time I might add some cooked potatoes and/or
zucchini. Also, you could use any kind of stewed tomatoes (Mexican, cajun,
etc.)
It also made more than 2 servings, IMO. We are going to have the leftovers
over baked potatoes for dinner tonight.
Cheers!
Chris
Christine Ingle
Penn State University
Dept. of Veterinary Science
115 Henning Bldg.
University Park, PA 16802
(814)863-8527
cxi3@xxxxxxx
Check out my new homepage at http://www.personal.psu.edu/staff/cxi3
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