Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole dried red peppers or 1/4 tsp. crushed red
pepper flakes
1 teaspoon ground cumin
2 teaspoons dried leaf thyme or 1 tsp. ground thyme
2 medium sweet potatoes -- peeled, sliced
lengthwise into
quarters and then
into 1/4-inch thick
slices
1 large or 2 medium leeks -- (white parts only),
rinsed and slice
lengthwise info
1/2-inch thick
slices
1 red bell pepper -- seeded and sliced
lengthwise into
1/2-inch wide
slices
1 yellow bell pepper -- seeded and sliced
lengthwise into
1/2-inch wide
slices
1 medium yellow onion -- peeled and sliced
lengthwise into
1/2-inch thick
slices
1 tablespoon dark rum
2 tablespoons fresh-squeezed lime juice
1 large tomato -- sliced into
1/4-inch thick
slices
2 16 oz cans black beans
1 Thin lime or orange slices -- and cilantro sprigs
for garnish
Cooked rice -- (optional) |
Preparation:
*30 minutes or less* Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute. Add sweet potatoes; cook 5 minutes. Add leeks; cook 5 minutes more. Stir in bell peppers and onion, cook 5 minutes. Add rum and lime juice, combine well and cook 5 minutes more. Add tomato slices.
Coat saucepan with nonstick cooking spray; set over low heat. Add beans and cook, stirring, until hot, about 3 minutes; drain.
Place beans in a casserole or serving bowl; add vegetables. Garnish with lime or orange slices, cilantro sprigs; serve at once. Serve over rice if desired.
Makes 6 servings |
