Veggie Picadillo

4 teaspoons olive oil
1 large yellow onion - diced
4 cloves garlic - minced
1 small eggplant with skin (1/2-inch cubes)
1 small red pepper (1/2-inch squares)
1 small yellow squash (1/4-inch slices)
2 cups pinto or kidney beans
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (14.5 ounces) crushed tomatoes with juice
2 tablespoons cider vinegar
1/4 cup raisins
2 tablespoons chopped almonds

In a 5 quart Dutch-oven, heat 2 teaspoons of the oil, add the onion and garlic and sauté until onion is transparent and golden.

Add the remaining oil, eggplant, red pepper, squash... lower the heat. Cover. Cook for ten (10) minutes.

Add the coriander, cumin, chili powder, salt, tomatoes, vinegar, cook and stir until thick.

Stir in the beans, raisins, and almonds. Cook for 5-10 more minutes

Serve over brown rice.

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