Red hot beans and broccoli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 1 | Green or red pepper; chopped | |
| 2 | Stalks celery; chopped | |
| 2 | cans | (15 ounce) dark red kidney beans; drained |
| 1 | can | (14 ounce) stewed tomatoes + juice |
| 1 | medium | Head broccoli; (about 1-1/2 pounds) cut into florets |
| ½ | cup | Water |
| 1 | teaspoon | Hot pepper sauce; up to 2 |
| ½ | teaspoon | Freshly ground hot pepper |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| 4 | Cloves garlic; minced | |
| 1 | teaspoon | Cumin |
| 2 | tablespoons | Chopped parsley; (or 1 Tb dried parsley), up to 3 |
Directions
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.
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.
Posted to fatfree digest by JBennicoff <JBennicoff@...> on Apr 18, 1998