| |
| |
| 1 |
md |
Onion (chopped) |
|
| 4 |
tsp |
Garlic (minced) |
|
| 1/2 |
cup |
Water |
|
| 28 |
oz |
Can Crushed Tomatoes |
|
| 4 |
cups |
Soup Stock |
|
| 1 |
|
Green Bell Pepper (diced) |
|
| 2 |
|
Stalks Celery (diced) |
|
| 2 |
cups |
Sliced Okra |
|
| 2 |
tsp |
Ginger (minced) |
|
| 1 |
tsp |
Oregano (dried) |
|
| |
|
Thyme, Paprika (mixed and ground) |
|
| |
|
Cumin |
|
| 1/4 |
tsp |
House Red Pepper |
|
| 1 |
cup |
Zucchini (diced) |
|
| 15 |
oz |
Black Beans (canned,with liquid) |
|
| 1-2 |
tbsp |
Mild Low Salt Soy Sauce |
|
| 4 |
cups |
Brown Rice (cooked) |
|
|
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| |
| 1. |
Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes.
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| 2. |
Add the diced zucchini and the black beans with their liquid, cover and cook until the zucchini is just tender, about 10 minutes. Add soy sauce to taste.
|
| 3. |
Serve over cooked brown rice.
|
4 Servings
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