Boy did I have the digests to read! Hi from Springfield, MO. It took me a
while to get back online because all our computer components were scattered
around in a multitude of boxes.
Here's a recipe I tried when I found the plates, yeh!
It's adapted from Vegetarian Times Vegetarian Entertaining, actually I added a
few extra spices. On a scale from 1-10 for hotness, its about a 4.
Red Hot Beans and Broccoli
1 medium onion, chopped
1 green or red pepper, chopped
2 stalks celery, chopped
two 15 ounce cans dark red kidney beans, drained
one 14 ounce can stewed tomatoes + juice
1 medium head broccoli (about 1-1/2 pounds) cut into florets
1/2 cup water
1-2 tsp hot pepper sauce
1/2 tsp freshly ground hot pepper
1/2 tsp salt
1/4 tsp cayenne pepper
4 cloves garlic, minced
1 tsp cumin
2-3 tablespoons chopped parsley (or 1 Tb dried parsley)
Spray a large pan with a light coating of cooking spray and saute the onion,
pepper, and celery for 5-7 minutes. Stir in the remaining ingredients except
for the parsley; cover and cook on medium heat until the broccoli is tender,
about 12-15 minutes. Stir in the parsley and remove from heat. Set aside for
about 15 minutes. Serve over rice or pasta.
Now from Missouri instead of New Hampshire,
Jan Bennicoff
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