Ingredients:
1/2 can of - black beans, red beans, pinto beans each
1/8 can of - fire-roasted tomatoes
1/4 cup of vegetable stock, milk each
garlic, ginger, oregano, turmeric, bay leaf, fresh parsley, cheese, salt and pepper
I came up with this really simple recipe on one of those days when I felt super-lazy to cook a big dinner. So, finely chop garlic and ginger, saute in 2 spoons of olive oil or butter on a hot pan, add turmeric (to give it an Indian touch :), bay leaf, oregano. Add the 3 beans and mix well on the pan for a few minutes. Add the tomatoes, mix well and let it all heat up for a few minutes. In goes the vegetable stock and then the milk. Mix well and let stand for 5 minutes. Finally add milk, salt and pepper as needed. Turn off heat after a few minutes and then add, finely chopped parsley and a bit of cheese and voila!
1/2 can of - black beans, red beans, pinto beans each
1/8 can of - fire-roasted tomatoes
1/4 cup of vegetable stock, milk each
garlic, ginger, oregano, turmeric, bay leaf, fresh parsley, cheese, salt and pepper
I came up with this really simple recipe on one of those days when I felt super-lazy to cook a big dinner. So, finely chop garlic and ginger, saute in 2 spoons of olive oil or butter on a hot pan, add turmeric (to give it an Indian touch :), bay leaf, oregano. Add the 3 beans and mix well on the pan for a few minutes. Add the tomatoes, mix well and let it all heat up for a few minutes. In goes the vegetable stock and then the milk. Mix well and let stand for 5 minutes. Finally add milk, salt and pepper as needed. Turn off heat after a few minutes and then add, finely chopped parsley and a bit of cheese and voila!
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