Cooking Without the Cow

I have a dairy allergy. I digest it well enough but it gives me a headache, which is not fun. I do use a little butter, especially in baking, because margarine scares me. Cheese is such a prevalent ingredient in even vegetarian offerings that I have had to experiment with different dishes to come up with some staples that will work for my family. I hope you enjoy them, too!

Tuesday, August 01, 2006

Bajan Beans

This delicious recipe is from the The Low-Fat Vegetarian Recipe Archive and originally based on a Gabe Mirkin recipe. It's the only dish The Boy will eat that has zucchini in it, other than zucchini bread. Even that can be an issue if he hears the 'z' word. Serves 6-8 normal people with hearty appetites or 3 teenagers. Don't forget to wear gloves when handling the habañeros.

1 onion, chopped
1 cloves garlic, minced
2 sweet peppers, chopped
2 habañero peppers, minced*
3 cups bouillion, divided
1 small can diced tomatoes
1 cup brown rice
3 zucchini, chopped
2 cans small white beans, rinsed and drained
1 cup frozen corn
¼ t cilantro

Bring onion, garlic, peppers and ½ cup of bouillion to a boil in a large pot. Simmer 10 minutes or until softened. Add rest of bouillion, tomatoes and rice. Return to the boil and then simmer, covered, 15 minutes. Add zucchini and simmer another 30 minutes. Add the beans, corn, cilantro, heat through and serve. I don't know how many servings this actually makes, because there are rarely leftovers with The Boy around.

*Other than the safety precautions, be aware of the inclusion or exclusion of the seeds and membranes. We are a fire-eating family and even in this big pot, the seeds from these little guys light up the entire stew. We eat and enjoy it but it is just as much an experience as a meal. ;)


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