1 15.5 oz. Can Red Kidney Beans (Drained & Rinsed)
750 g Parmalat Chopped Tomatoes
1 8 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
6 oz. Water
1 tsp Cayenne Pepper
2 tsp Paprika
2 tsp Basil
2 tsp Oregano
1tsp Ground Cumin
1tsp Fresh Ground Pepper
Brown ground beef in skillet, drain and reserve liquid. Put ground beef into crock pot. Saut� pepper and onion in reserved liquid just until tender, add garlic and cook for one or two more minutes. Drain and add mixture to crock pot. Mix tomato product, water, herbs, and spices with beef. Mixture will be very thick. Cook in crock pot on low for 6 to 8 hours stirring occasionally. After about 2 hours, add additional spices to taste. Serve with fresh bread. Optionally, top with shredded cheddar or Monterey jack cheese.
Ground turkey can be substituted for ground beef. Some olive oil, butter or vegetable oil might be needed to saut� vegetables if beef is not used.
I prefer the Parmalat chopped tomatoes that come in the carton as opposed to canned tomatoes (Parmalat is much lower in sodium, and I think the consistency is better). You can of course use canned tomatoes.
This recipe can be cooked on the stove as well. Increase the amount of water to loosen it up so it doesn't burn, cook for about two hours stirring frequently prevent scorching on the bottom.
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