Produce:
6 servings (serving size: about 1 1/2
cups)
Total time: 1 Hour, 45 Minutes
Total time: 1 Hour, 45 Minutes
Components
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1 cup chopped onion .
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1 cup chopped onion .
2 red bell peppers
2 teaspoons ground cumin.
1 teaspoon paprika
2 teaspoons ground cumin.
1 teaspoon paprika
3 tablespoons
extra-virgin olive oil .
1/4 teaspoon salt .
1/4 teaspoon salt .
1 teaspoon
crushed red pepper.
4 garlic cloves, thinly chopped up.
2 cups organic vegetable broth .
1 1/2 cups (1/2-inch) cubed peeled butternut lead pages.
1 (15-ounce) can pinto beans, rinsed and drained.
1 (15-ounce) can cannelloni beans, washed as well as exhausted.
4 garlic cloves, thinly chopped up.
2 cups organic vegetable broth .
1 1/2 cups (1/2-inch) cubed peeled butternut lead pages.
1 (15-ounce) can pinto beans, rinsed and drained.
1 (15-ounce) can cannelloni beans, washed as well as exhausted.
1 (28-ounce)
can no-salt-mixed tomatoes, untrained and chopped.
1/2 cup thinly sliced green onions.
1/2 cup thinly sliced green onions.
1 (15-ounce) may
red-colored kidney coffee beans, rinsed and drained
.
Planning
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-------------------
1. Preheat
broiler.
2. Reduce bell peppers in half lengthwise. Eliminate and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined cooking linen. Broil 15 minutes or till blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Remove and also slice peppers.
3. Warmth the Netherlander stove more than medium-low warmth..Mix oil to pan; swirl to coat. Mix onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 elements (through garlic); cook 2 minutes, stirring frequently. Mix bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Mix beans; simmer 25 minutes or until slightly thick, stirring sometimes. Spread with green onions.
2. Reduce bell peppers in half lengthwise. Eliminate and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined cooking linen. Broil 15 minutes or till blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Remove and also slice peppers.
3. Warmth the Netherlander stove more than medium-low warmth..Mix oil to pan; swirl to coat. Mix onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 elements (through garlic); cook 2 minutes, stirring frequently. Mix bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Mix beans; simmer 25 minutes or until slightly thick, stirring sometimes. Spread with green onions.
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