Ingredients (use vegan versions):
- 2 cups dry small red beans
- 1/2 cup dry bulgur
- 3/4 white onion, 1 carrot, 1 1/2 celery stalk, 1
- 1 cup dry vegan white wine
- 1 teaspoon marjoram
- 1 teaspoon oregano
- 1 - 2 bullion cube
- 2 bay leaves
- garlic powder
- jalapeno flavored oil
- brown rice
Directions:
I've only made this dish once, that is why it is called One
Time Bean dish. If you try it and use any variations that
you liked...please let me know about it thanks! osc@efn.org
Soak 1.5 to 2 cups of small red beans overnight.
Mix one cup of dry vegan white wine, 1 tsp. oregano, one
bullion cube and 1 tsp marjoram. Set aside.
Cook 1/2 cup dry bulgur. Set aside.
Cook beans in water w/bay leaves and galric powder slowly
and thoughly, past the point of falling apart.
In skillet heat (on high) jalapeno flavored oil, add one
sliced carrot. When carrot begins to softened add
chopped, 3/4 white onion, 1 1/2 stalk of celery and 1
jalapeno pepper. Season with garlic powder.
Do not overcook the vegetables.
Mash 1/4 of beans and add bulur mix - throughly. Add
vegetables and vegan wine mixture.
Simmer 15 to 20 minutes, stirring often.
Serve over brown rice with with a sprig of fresh cilantro
and your/my favorite toppings; fresh salsa, crushed red
pepper seeds, etc.
Enjoy...peace...
Serves: 4
Preparation time: 45 MIN.
beans
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