© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Mariquita Daniels, owner Juhari's Deli
Servings: 8 servings.
1 (16-ounce) bag 15-bean mixture
1 pound textured vegetable protein (TVP; see note)
3 tablespoons Bragg liquid aminos (see note)
2 tablespoons chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 green medium bell pepper, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
2 red onions, finely diced
1 bunch fresh cilantro, finely diced
1 bunch fresh chives, finely diced
4 cloves garlic, finely diced
5 large tomatoes, finely diced
4 ribs celery, finely diced
1 Scotch bonnet pepper, finely diced (see note)
1 (6-ounce) can tomato paste
Soak beans for 4 to 6 hours in a large pot. Drain, then rinse. Fill pot with fresh water or vegetable stock about an inch above the beans. Cook at a simmer over medium heat until beans are tender, about 1 ½ hours.
About 15 or 20 minutes before beans are done, rehydrate TVP in 4 to 6 cups of water in a large bowl. Add amino acid, chili powder, onion powder and garlic powder.
When beans are tender, add TVP mixture, bell peppers, onions, cilantro, chives, garlic, tomatoes, celery, Scotch bonnet pepper and tomato paste. Bring to a boil over medium-high heat, then reduce heat and let simmer 30
PER SERVING: 432 calories; 2g fat (4 percent calories from fat); 0.5g saturated fat; no cholesterol; 47g protein; 70.5g carbohydrate; 19g sugar; 26.5g fiber; 435mg sodium;302mg calcium; 1,793mg potassium.
TVP and Bragg liquid aminos are available at natural foods stores.
Scotch bonnet peppers are very hot; wear latex gloves when handling the peppers, and take care not to touch your face, especially your eyes.