Recipe - Black Beans And Brown Rice

8 cup Brown rice

SAUTE IN PAN
1 pound Mushrooms
2 Red peppers, minced
1 Yellow pepper, minced
1 Green pepper, minced
1 lg Onion, minced

COMBINE
3 pound Cooked black beans (if
canned, run through sieve
with cold water)
1 qt Pureed tomatoes

SEASONINGS
2 tablespoon Garlic powder
pn Rosemary
Caribbean Jerk seasoning,
chunk
1/8 cup Carob chips

Add brown rice to boiling water, cook until done, set aside. In extralarge
saucepan, combine red, yellow and green peppers, and onion and saute over
medium heat until ready, about 35 minutes. Next, add cooked black beans
and pureed tomatoes to mixture. Stir gently but thoroughly. Season with
garlic powder and carob chips, a pinch of rosemary plus a chunk of
Caribbean Jerk seasoning (it's like chutney!). Cook over medium heat for
1520 minutes, then simmer until ready to serve. Serves 12.

Per serving, 677 calories, 5g fat (7% of calories), 0mg cholesterol, 345mg
sodium, 14.9g dietary fiber.

Recipe from the kitchen of Deerfield Manor Spa of East Stroudsburg,
Pennsylvania, as seen in the Beano Bulletin, Summer 1994.