Ingredients
- 4-6 cloves garlic (to taste), crushed
- 1 large yellow onion, chopped
- 1 large green pepper, chopped
- 2 cups sliced mushrooms
- 1/2 cup vegan cooking wine
- 16 oz can dark red kidney beans
- 2 large potatoes
- 20 oz can whole tomatoes
- 1 cup spanish olives
- salt, pepper, oregano, any other spices that look good
- 3 cups cooked brown rice
Directions
Makes 5 big helpings.
Saute garlic, onions, peppers, and mushrooms in vegan wine until onions
start to become clear. Add the tomatoes and kidney beans (don't drain
them...throw it all in there) and potatoes. Then add the olives. If
you like less, that's ok. Simmer on low heat for an hour. Stir often
and taste for spices. Serve over rice with some whole wheat pitas for
dunking. Add leftover rice to the stew and refrigerate, it's even
better the next day.
Source: A Lebanese roommate.