Ingredients:
1 medium onion
1 green pepper
2 ribs celery
2 medium carrots, chopped
2 cloves garlic, peeled
2 cups chopped butternut or rutabagas
2 Tbsp cooking oil
1 can (28oz) whole tomatoes
2 tsp dried thyme leaves
1/2 tsp freshly ground coriander
1 tsp ground cumin
1/4 tsp each ground nutmeg and ground cinnamon
2 bay leaves
1/2 tsp dried rosemary
dash hot sauce or cayenne pepper
salt to taste
1/2 cup red wine (optional)
3 cups cooked, drained beans such as: 1 cup cooked garbanzo beans, drained, 1 cup cooked kidney beans, drained and 1 cup cooked pinto beans, drained
Instructions:
Chop the onion, pepper and celery coarsely so that when the recipe is cooked , the pieces can be identified. Cut or chop the carrot into thick "logs". Peel the butternut or rutabagas and cut into 1 to 1-1/2 inch chunks.
In a large heavy pot, heat the oil over high heat. Add the onion, green pepper, celery and garlic; saute 2 minutes. Remove the cover and add tomatoes, herbs and spices. Simmer, stirring occasionally for 30 minutes; add drained beans and wine, if desired, and cook for additional 15 minutes. Add salt to taste. Serve with couscous or brown rice.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
