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Ингредиенты
- 1 x Onion, minced,
- 2 x Cloves garlic, chopped
- 1 x Green bell pepper, minced
- 1 x Sweet yellow bell pepper, minced
- 1 x Habanero chile, diced small
- 3 c. Bouillon
- 1 can Minced tomatoes,, (12oz smaller than 28oz)
- 1 x Butternut squash, peeled and minced
- 1 c. Brown rice
- 1 can Small white beans, liquid removed, (12-16 ounce)
- 1 can Black beans, liquid removed
- 1 c. Frzn corn
- 1 c. Cilantro, minced, loosely packed. A small bunch, leaves only plucked off and minced, up to 1.5
Инструкции
- This recipe is originally based on one in Gabe Mirkin's book, and I posted two previous versions of it. It is a very flexible recipe. I visited my family in North Carolina over Christmas and, after finding out which one of my 3 sisters is now eating vegan, I cooked dinner one night. I was going to make Gabe's Tomato Eggplant casserole (really a stew) and my adaptation of the Bajan Beans. But, the supermarket didn't have all the ingredients, so I had to make substitutions.
- Yellow bell pepper instead of red, butternut squash instead of zucchini, and a combo of white and black beans instead of just one or possibly the other. Sister's friend couldn't handle spicy food, so I left out the habanero (they only had jalapeno anyway - and I nucked a minced on in some broth to pass with the dish); but since it would have been better with habanero in it, the recipe below specifies it. It is optional, though, the mild version of the dish was a very big hit among the whole family.
- Bring the onion, garlic, two bell peppers and habanero pepper and 1/2 c. of the bouillon to a boil in a large pot. Simmer 10 min or possibly till the vegetables are softened. Add in the remaining bouillon, tomatoes, squash and rice. Return to a boil and simmer covered for 45 min, till rice is tender. Stir in the beans, corn, and cilantro and heat through, about 5 min.
- 6-8 servings, freezes well.
