Barbecued Bean Pot Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm) | |
| Carrots | 2 | |
| Celery - 2 stalks, sliced | ||
| Paprika | 1 Tablespoon | |
| Ground cumin | 2 Teaspoon | |
| Tomatoes - 1 can (14-ounce), chopped | ||
| Mixed beans - 1 can (15-ounce ), rinsed and drained | ||
| Vegetable stock | 2/3 Cup (16 tbs) | |
| Molasses sugar or molasses - 1 tbsp | ||
| Soy | 12 Ounce | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a large flameproof casserole or Dutch oven, melt the butter or margarine
2. Add the onion and garlic and saute for about 5 minutes until limp.
3. Add the carrots and celery, and continue to sauté another 2 minutes
4. Tip in the spices and sauté until aromatic.
5. Stir in the tomatoes, mixed beans, vegetable stock. and molasses sugar or molasses. Bring to a boil before reducing heat.
6. Simmer mixture for 30 minutes, stirring once in a while.
7. When vegetables and beans are tender, add the TVP cubes and seasonings.
8. Place the casserole on a barbecue or in a moderate oven, to keep hot.
SERVING
9. Ladle the stew into deep dish plates.
10. Serve hot accompanied by crusty bread.
1. In a large flameproof casserole or Dutch oven, melt the butter or margarine
2. Add the onion and garlic and saute for about 5 minutes until limp.
3. Add the carrots and celery, and continue to sauté another 2 minutes
4. Tip in the spices and sauté until aromatic.
5. Stir in the tomatoes, mixed beans, vegetable stock. and molasses sugar or molasses. Bring to a boil before reducing heat.
6. Simmer mixture for 30 minutes, stirring once in a while.
7. When vegetables and beans are tender, add the TVP cubes and seasonings.
8. Place the casserole on a barbecue or in a moderate oven, to keep hot.
SERVING
9. Ladle the stew into deep dish plates.
10. Serve hot accompanied by crusty bread.
Chef
