Title: Okra, Pepper And Beans with Lemon-Rice Salad
Categories: Ckright2
Yield: 1 servings

1 lb 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
1/2 ts Minced serrano or chipotle
-chile
3 tb Slivered garlic
3 tb Olive oil
2 c Ripe diced tomatoes
(drained if using canned)
1/2 ts Lightly toasted cumin seed;
-slightly crushed
1/2 ts Lightly toasted cumin seed;
-slightly crushed
1 1/2 ts Oregano
1/4 ts Ground cinnamon
1/2 c Dry white wine
4 c Rich vegetable or chicken
-stock
1/2 lb Fresh okra; halved
-lengthwise
2 c Cooked beans such as
-cannellini; baby lima, or
-exotic
Such as Esther's Swedish;
-tocamores, chocolate, etc.
1/3 c 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

* 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 -
http://www.foodtv.com

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

08-08-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.