Course : Vegetables
Serves: 1
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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 medium red bell pepper seeded and sliced lengthwise into 1/2-inch wide slices
1 medium 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
32 ounces black beans
1 slices lime or orange slices
1 bunch cilantro sprigs for garnish
3 Cup Cooked rice -- (optional)

Preparation / Directions:

*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


Nutritional Information:

3538 Calories (kcal); 15g Total Fat; (3% calories from fat); 205g Protein; 660g Carbohydrate; 0mg Cholesterol; 102mg Sodium

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