Everybody's Favorite Carrot-Peanut Butter Bre
INGREDIENTS:
2 ts Olive oil, or salad oil
1 Onion, chopped
1 Red bell pepper, stemmed,
-seeded, and chopped
1 c Celery, sliced
2 Cloves garlic, minced
15 oz Pinto beans (canned)
15 oz Kidney beans (canned)
15 oz Tomatoes with juice, chopped
10 1/2 oz Red chili sauce, or
-enchilada sauce
1 c Beer, or vegetable broth
2 ts Menudo spice mix
1/2 ts Ground coriander
1/2 Ground cinnamon
Lime wedges*
1 c Cheddar cheese, grated
1/2 c Fresh cilantro leaves,
-slightly chopped
2 ts Olive oil, or salad oil
1 Onion, chopped
1 Red bell pepper, stemmed,
-seeded, and chopped
1 c Celery, sliced
2 Cloves garlic, minced
15 oz Pinto beans (canned)
15 oz Kidney beans (canned)
15 oz Tomatoes with juice, chopped
10 1/2 oz Red chili sauce, or
-enchilada sauce
1 c Beer, or vegetable broth
2 ts Menudo spice mix
1/2 ts Ground coriander
1/2 Ground cinnamon
Lime wedges*
1 c Cheddar cheese, grated
1/2 c Fresh cilantro leaves,
-slightly chopped
1. To a 6-
to 8-quart pan over medium-high heat, add oil, onion, pepper, celery, and garlic. Cook, stirring, until tinged brown, 6 minutes.
2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice, coriander, and cinnamon. Reduce heat to medium-low, and cook until flavors are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4 days.
3. Squeeze lime, and sprinkle cheese and cilantro, over individual servings.
Alan Azulay created this recipe because he wanted a dish that would satisfy everyone at potlucks, that could be made ahead and that would reheat in a microwave. His flavor secret is menudo spice mix, which you'll find in the ethnic section at most supermarkets, or in Latino markets.
Cooking time: About 55 minutes Prep time: About 15 minutes.
Per serving: 221 cal., 26% (58 cal.) from fat; 11 g protein; 6.4 g fat (3.2 g sat.); 32 g carbo.; 1,115 mg sodium; 15 mg chol.
MC format by Brenda Adams; mc post 5/16/97
to 8-quart pan over medium-high heat, add oil, onion, pepper, celery, and garlic. Cook, stirring, until tinged brown, 6 minutes.
2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice, coriander, and cinnamon. Reduce heat to medium-low, and cook until flavors are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4 days.
3. Squeeze lime, and sprinkle cheese and cilantro, over individual servings.
Alan Azulay created this recipe because he wanted a dish that would satisfy everyone at potlucks, that could be made ahead and that would reheat in a microwave. His flavor secret is menudo spice mix, which you'll find in the ethnic section at most supermarkets, or in Latino markets.
Cooking time: About 55 minutes Prep time: About 15 minutes.
Per serving: 221 cal., 26% (58 cal.) from fat; 11 g protein; 6.4 g fat (3.2 g sat.); 32 g carbo.; 1,115 mg sodium; 15 mg chol.
MC format by Brenda Adams; mc post 5/16/97