40 minutes
- Depending on the chilies used, and on the amount of cayenne used, this dish can be very
spicy.
1 large onion, thinly sliced
3 large red bell peppers, cut into 2" pieces
2 large carrots, cut into 2" pieces
1/2 medium red cabbage, cut into 2" pieces
2 medium Anaheim chili peppers, cut into 2" pieces
1 cup kidney beans, cooked (see "Glossary of Cooking Terms" for more information about cooking beans)
1 1/2 teaspoons unrefined corn oil
2 teaspoons cumin powder
2 tablespoons dried oregano
1/8 teaspoon cayenne, to taste
1 teaspoon sea salt
2 tablespoons red wine, (optional)
Makes 8 servings.
Toss cut vegetables, kidney beans, oil, herbs, spices, salt, and wine if desired in a bowl.
Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450
degree F (230 degree C) oven (no need to preheat oven) for about 50 minutes, or until the vegetables are
not hard, and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to
ensure they do not burn on any one side.
VARIATIONS:
- Add pitted olives. Note: this will increase the percentage of calories from fat.
Per serving: 83 Calories; 1g Fat (15% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 251mg
Sodium
- Depending on the chilies used, and on the amount of cayenne used, this dish can be very
spicy.
1 large onion, thinly sliced
3 large red bell peppers, cut into 2" pieces
2 large carrots, cut into 2" pieces
1/2 medium red cabbage, cut into 2" pieces
2 medium Anaheim chili peppers, cut into 2" pieces
1 cup kidney beans, cooked (see "Glossary of Cooking Terms" for more information about cooking beans)
1 1/2 teaspoons unrefined corn oil
2 teaspoons cumin powder
2 tablespoons dried oregano
1/8 teaspoon cayenne, to taste
1 teaspoon sea salt
2 tablespoons red wine, (optional)
Makes 8 servings.
Toss cut vegetables, kidney beans, oil, herbs, spices, salt, and wine if desired in a bowl.
Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450
degree F (230 degree C) oven (no need to preheat oven) for about 50 minutes, or until the vegetables are
not hard, and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to
ensure they do not burn on any one side.
VARIATIONS:
- Add pitted olives. Note: this will increase the percentage of calories from fat.
Per serving: 83 Calories; 1g Fat (15% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 251mg
Sodium
