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This started out as Beefy Pinto Stew without the beef until I realized that can of Cajun Tomatoes was Italian Tomatoes.
Then it became a what will taste good Stew. The flavors blend nicely. Great for the cold damp day that made us drag out our
winter coats again.
Ingredients:
8 ounces vegetarian ground beef
2 cups pinto beans
14 1/2 ounces Italian-style stewed tomatoes
2 green serrano chilies
2 teaspoons cumin seeds
1/2 teaspoon black pepper
28 ounces vegetable broth
1/2 cup wild rice
1/2 cup brown rice
2 garlic cloves
1 teaspoon capers
1/4 cup fat free mozzarella cheese (optional)
croutons (optional)
1 teaspoon liquid smoke flavoring (optional)
Procedure:
1. If you are using dried beans cook them first and drain.
2. Chop the sorrento chilies and mince the garlic while waiting. Grind the cumin seed by grinder [see note]. Then add
with the rest of the ingredient to the beans and simmer for 20 minutes. Additonal water can be added if needed by the rice
and your desired thickness.
3. Place in bowls and sprinkle with the cheese. Serve.
4. Notes: Cumin powder will work but not give you the same taste as fresh ground. For milder remove the seeds from
the Sorrento. Fat free Chicken broth works also. Soy cheese works as a garnish. Boca Ground beef subsitute was used in this
recipe. Gimme Lean would also work or any other brand. If a stonger 'meat' taste is desired use the liquid smoke in Mesquite
flavor. Also I buy my wild rice bulk which means there is no other rice mixed in so if you are using a wild rice/brown rice
mix should be one cup of the mix. The Italian Stewed tomatoes were fat free and so was the Vegetable Broth.
Serving Size:
4-6 servings
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