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Cauliflower & Black Bean Stew

1 1/2 tablespoons of olive oil
1 cup of chopped onions
1 cup of chopped green bell peppers
3 Cloves garlic, minced
1/4 teaspoon of cumin seed
4 cups of cauliflower florets
1 1/2 cups of cooked black beans, drained
1 cup of chopped tomatoes
1/2 cup of water
1/2 teaspoon of salt
1/4 teaspoon of Tabasco Hot Pepper Sauce

In a 4-quart pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic. Cook, stirring, until the vegetables are softened, about 2 minutes. Add the cumin seed and stir for 30 seconds. Add the remaining ingredients. Cook, stirring occasionally, for 25 minutes, or until vegetables are tender and stew is slightly thickened. VARIATION: Use chickpeas or other beans instead of black beans.

Recipe by: 1,000 Vegetarian Recipes-Carol Gelles Converted by MM_Buster v2.0l.

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