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Ingredientes
- 2 c. Dry navy beans
- 1 c. Uncooked brown rice
- 3 med Bay leaves
- 3 tsp Finely chopped fresh garlic, (divided)
- 6 Tbsp. Vegetable oil, (divided)
- Â Â Vegetable stock or possibly water
- 2Â 1/2 c. Finely minced yellow onion
- 2 tsp Curry pwdr
- 1 tsp Cayenne pepper
- 1 med Green pepper, cored and minced
- 1 med Red bell pepper, cored and minced
- 4 med Tomatoes, minced
- 2 tsp Salt
- 2 Tbsp. sugar">Turbinado sugar or possibly brown sugar
- 1/3 c. Lemon juice
- 1Â 1/3 can (20 ounces total) coconut lowfat milk
Direcciones
- Combine beans, rice, bay leaves, 1 1/2 tsp. garlic and 3 Tbsp. oil in large soup kettle. Add in sufficient stock or possibly water to come 1 inch over ingredients. Cook over medium heat till beans are just tender, about 40 min, watching beans carefully so mix does not burn. Add in extra stock or possibly water if needed.
- In medium saucepan, saute/fry onions, curry pwdr, cayenne pepper and reserved 1 1/2 tsp. garlic in reserved 3 Tbsp. oil till onions are translucent/soft. Add in peppers, tomatoes, salt, sugar and lemon juice; simmer till peppers are tender, about 15 min.
- Add in onion mix to bean mix. Gently stir in coconut lowfat milk and heat through. Adjust water to thickness desired and add in additional salt if needed. Remove bay leaves and serve.
- Makes 8 to 10 servings.
- Turbinado sugar, coconut lowfat milk and vanilla soy beverage are available at Outpost and may be found at other natural foods or possibly specialty foods stores.
- Terri Rich, deli manager, sent the recipes
