- 1 red pepper
- 1 green pepper
- 5 garlic cloves, minced
- 1 cup of kidney beans, dried (canned if you must)
- 3 tomatos
- 1 yellow onion
- 1 red onion
- 1 zucchini
- 1 cup of barley
- 2 carrots
- a few large stalks of celery
- 1 can of diced tomatoes with its juice
- 1 tsp of paprika
- 1 tsp of curry powder
- 1/4 tsp of cayenne pepper
- 1 heaping tsp of chili pepper
- a few splashes of worcestershire sauce
- olive oil
- 2 ears of fresh corn
- 2 bay leaves
- 3 cans of vegetable stock
Directions:
Soak kidney beans and barley for 30 minutes. Drain. Put in the rice cooker for about an hour, respectively.
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| Barley is shown above. Do the same with the kidney beans in another bowl. |
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| No pressure cooker? No problem! |
Dice all the vegetables, and use knife to shave corn kernels off the cob.
Sauté garlic, onions, and peppers on a pan with olive oil in medium heat for about 10 minutes.
Pour the rest of the ingredients (the spices, sauces, veggies, beans, etc.) into a large pot, and combine the sautéd vegetables. Simmer for 2 hours and you should have a concoction that looks like this!
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| Wait 'til Albert finds out how many veggies were used to make this super delicious dish! |
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| Garnish with chopped cilantro, a dollop of fat-free greek yogurt (in place of sour cream) and shredded cheese if you desire! |
Though there wasn't cornbread to accompany this dish - we were still very satisfied. Feel free to substitute with whole wheat toast as I did for health's sake. And there you go.
