|2 cups||Cooked beans|
|Chopped bell pepper|
|3 cups||Water or stock|
|¼ cup||Tomato paste|
|Chili powder to taste; (chipoltle was recommended for its wonderful smokey taste)|
Zoe sodja in wet wet wet Santa Cruz, wanated to know about vegetariani, fatfree posole. Well, Zoe, timing is everything. I just made this dish the other night for the firsst time. Recipe was taken from Jay Solomon's Lean Bean Cuisine cookbook. All his are great by the way, not all fatfre, but very easy to leave out the fat. As I have only made this one, I am sure I won't get it exactly, but close enought for government work: Put all in the pot and simmer for an hour or so.
Note, I made a bigger batch with leftover pinto beans, probably a quart, and used two cans of white hominey. We liked it a lot! Posted to fatfree digest by Jan Gordon <jrg14@...> on Feb 18, 1998
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