Yield: 6 Servings
|1 large||Onion; chopped|
|3 \N||Garlic clove; crushed & pressed|
|1 \N||Celery rib; diced|
|1½ teaspoon||Chili powder|
|½ teaspoon||Cayenne pepper|
|1 cup||Tomato; chopped|
|2 tablespoons||Tomato paste|
|4 cups||Beans, kidney, black, pinto and/or garbanzo; cooked|
|½ pounds||Tofu; crumbled (opt)|
|\N \N||per Carol Verge|
|\N \N||Fidonet HOME_COOKING echo|
Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes. To cook raw beans:
Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked)
Notes: I like cooking my own beans rather than buying canned beans.
: I use as many different beans as I have at home. Usually at : least 3 of the 4 mentioned, and one of the 3 must be black : beans because they are my absolute favorite.
: Add or subtract cayenne pepper for hotness level.
: A bit more cumin may be good too, I have yet to determine this,