Okra, pepper and beans with lemon-rice salad

1 servings

Ingredients

Quantity Ingredient
1 pounds White onions; thickly sliced
1 Poblano or anaheim pepper - (4 to 5 oz); stemmed, seeded
And thinly sliced
2 Red bell peppers; stemmed, seeded
And cut in large triangles
½ teaspoon Minced serrano or chipotle chile
3 tablespoons Slivered garlic
3 tablespoons Olive oil
2 cups Ripe diced tomatoes
(drained if using canned)
½ teaspoon Lightly toasted cumin seed; slightly crushed
½ teaspoon Lightly toasted cumin seed; slightly crushed
1½ teaspoon Oregano
¼ teaspoon Ground cinnamon
½ cup Dry white wine
4 cups Rich vegetable or chicken stock
½ pounds Fresh okra; halved lengthwise
2 cups Cooked beans such as cannellini; baby lima, or exotic
Such as Esther's Swedish; tocamores, chocolate, etc.
⅓ cup Roughly chopped cilantro leaves
1 Lemon-Rice Salad; see * Note
Salt; to taste
Freshly ground black pepper; to taste
=== GARNISH ===
Fresh cilantro or mint sprigs

Directions

* Note: See the "Lemon-Rice Salad" recipe which is included in this collection.

Saute the onion, peppers, chile and garlic in the olive oil until just beginning to color and vegetables are crisp tender. Add tomatoes, fennel seed, cumin seed, oregano, cinnamon, wine and stock and simmer for 3 to 4 minutes. Don't overcook, vegetables should still have texture. Add okra and continue cooking for 2 to 3 minutes or until okra is barely tender (don't overcook or okra becomes "slimy"). Stir in beans and chopped cilantro and warm through. Season to taste with salt and pepper. To serve: Ladle vegetables into soup plates and top with a heaping tablespoon or two of the rice salad. Garnish with herb sprigs and serve immediately. This recipe yields 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9627 broadcast 07-25-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-08-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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