Tvp Hash (Janet)
Tvp Hash (Janet) recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
|
|
| 1 | small |
green bell peppers
coarsely, chopped |
|
| 1 | clove |
garlic
minced |
|
|
hot chili peppers
to taste |
*
|
||
|
cumin
to taste |
*
|
||
| 16 | ounces |
red kidney beans
1 can, drained and rinsed |
|
| ½ | cup |
corn
frozen |
|
| 16 | ounces |
tomatoes
coarsely chopped, fresh or canned |
|
| ½ | cup |
water
|
|
| ¼ | cup |
rice
|
|
| 3 | teaspoons |
vegetable stock
|
|
| 1 | tablespoon |
parsley leaves
|
|
|
red hot pepper sauce
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
|
|
| 1 | small |
green bell peppers
coarsely, chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | x |
hot chili peppers
to taste |
*
|
| 1 | x |
cumin
to taste |
*
|
| 462.4 | ml/g |
red kidney beans
1 can, drained and rinsed |
|
| 118 | ml |
corn
frozen |
|
| 462.4 | ml/g |
tomatoes
coarsely chopped, fresh or canned |
|
| 118 | ml |
water
|
|
| 59 | ml |
rice
|
|
| 15 | ml |
vegetable stock
|
|
| 15 | ml |
parsley leaves
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Water sauté the onions, pepper and garlic. Add the cumin and chilli and continuing cooking. Combine the rest of the ingredients and simmer for 20 minutes. Season with hot pepper sauce and black pepper to taste.
Note:
Sometimes (since the amounts are approximate) the mixture comes out soupy. In cases like this I add ¼ cup bulger wheat and let simmer a few more minutes.
This usually absorbs the rest of the liquid. I don't usually measure such spices as they're my favorite and I can never add too much it seems.
