Baked Beans
INGREDIENTS:
3 c Water 3/8 ts Ground cumin
1 c Lentils 1 tb Chili powder
1 tb Olive oil 8 oz Canned tomato sauce
4 Cl Garlic; minced 1 tb Red wine vinegar
1/2 c Scallion; chopped 1 tb Molasses
1/2 c Green pepper; chopped
3 c Water 3/8 ts Ground cumin
1 c Lentils 1 tb Chili powder
1 tb Olive oil 8 oz Canned tomato sauce
4 Cl Garlic; minced 1 tb Red wine vinegar
1/2 c Scallion; chopped 1 tb Molasses
1/2 c Green pepper; chopped
Recipe by: Jane Brody's Good Food Gourmet
In a large saucepan, bring the water and the lentils to a boil. Reduce the heat to medium-low, cover the pan, and simmer the lentils for 25-30 minutes or until the lentils are tender but not mushy. Do not overcook the lentils
While the lentils cook, in a medium-sized skillet, preferably one with a nonstick surface, heat the oil, add the garlic, scallions, green pepper, cumin, and chili powder, and saute the ingredients for 2 minutes or until the vegetables are tender-crisp.
Stir in the tomato sauce, vinegar, and molasses, and simmer the mixture for 1 minute.
When the lentils are cooked, add the vegetable mixture to the lentils, and heat the mixture through before serving it.
NOTES: Serve with cooked rice or corn.
In a large saucepan, bring the water and the lentils to a boil. Reduce the heat to medium-low, cover the pan, and simmer the lentils for 25-30 minutes or until the lentils are tender but not mushy. Do not overcook the lentils
While the lentils cook, in a medium-sized skillet, preferably one with a nonstick surface, heat the oil, add the garlic, scallions, green pepper, cumin, and chili powder, and saute the ingredients for 2 minutes or until the vegetables are tender-crisp.
Stir in the tomato sauce, vinegar, and molasses, and simmer the mixture for 1 minute.
When the lentils are cooked, add the vegetable mixture to the lentils, and heat the mixture through before serving it.
NOTES: Serve with cooked rice or corn.