1 lg Onion; chopped
3 Garlic clove; crushed &
-pressed 2 tb Oil
1 Celery rib; diced
1 1/2 ts Chili powder
1 ts Cumin
1/2 ts Cayenne pepper
1 c Tomato; chopped
2 tb Tomato paste
4 c Beans, kidney, black, pinto
-and/or garbanzo; cooked 1/2 lb Tofu; crumbled (opt)
1 1/2 ts Salt
1 ts Oregano
Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes. To cook raw beans: Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e.,
two cups raw = 4 cups cooked) Notes: I like cooking my own beans rather than buying canned beans. : I use as many different beans as I have at home. Usually at : least 3 of the 4 mentioned, and one of the 3 must be black : beans because they are my absolute favorite. : Add or subtract cayenne pepper for hotness level. : A bit more cumin may be good too, I have yet to determine this, : though. per Carol Verge Fidonet HOME_COOKING echo