Servings: 1
Ingredients
- 1 med Onion, minced
- 1 x Green or possibly red pepper, minced
- 2 stalk celery, minced
- 2 can (15 oz) dark red kidney beans, liquid removed
- 1 can (14 oz) stewed tomatoes + juice
- 1 med Head broccoli, (about 1-1/2 pounds) cut into florets
- 1/2 c. Water
- 1 tsp Warm pepper sauce, up to 2
- 1/2 tsp Freshly grnd warm pepper
- 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 4 x Cloves garlic, chopped
- 1 tsp Cumin
- 2 Tbsp. Minced parsley, (or possibly 1 Tb dry parsley), up to 3
Directions
- It's adapted from Vegetarian Times Vegetarian Entertaining, actually I added a few extra spices. On a scale from 1-10 for hotness, its about a 4.
- Spray a large pan with a light coating of cooking spray and saute/fry the onion, pepper, and celery for 5-7 min. Stir in the remaining ingredients except for the parsley; cover and cook on medium heat till the broccoli is tender, about 12-15 min. Stir in the parsley and remove from heat. Set aside for about 15 min. Serve over rice or possibly pasta.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1911g | |
Calories 1052 | |
Calories from Fat 71 | 7% |
Total Fat 8.02g | 10% |
Saturated Fat 1.71g | 7% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 5130mg | 214% |
Potassium 4120mg | 118% |
Total Carbs 193.84g | 52% |
Dietary Fiber 63.0g | 210% |
Sugars 43.11g | 29% |
Protein 60.51g | 97% |
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