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SOUTHWESTERN BEAN STEW

Source of Recipe

CopyKat Recipes


List of Ingredients

1 package (12 oz.) extra firm tofu, cut into ½ inch cubes
1 large onion, cut into ½ inch pieces (about 2 cups)
2 heaping Tablespoons minced garlic
1 Tbsp. olive oil
1 can (15 oz.) stewed tomatoes, cut up (you can add more if desired)
3 medium carrots, peeled and cut into ¼ inch thick pieces (about 1-1/2 cups)
1 can (8 oz.) tomato sauce
¾ cup Pace Picante Sauce (I use medium)
2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. salt
½ tsp. oregano, crushed
1 can (15 oz.) kidney beans, drained and rinsed
1 can (15 oz.) garbanzo beans, drained and rinsed
1 large green bell pepper, cut into ½ inch pieces
chopped cilantro (optional)




Recipe

Heat the olive oil in a large non-stick skillet or large Dutch oven. Saute the tofu, onion and garlic until the onion is translucent and limp. You can slightly brown the tofu if desired.

Add the remaining ingredients except for green pepper, bring to boil. Reduce heat, cover and simmer about 25 minutes. Add the green pepper, continue to simmer until carrots and green peppers are tender. Sprinkle with cilantro, if desired and serve with additional picante sauce.

Makes about 8 servings.