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Moroccan Vegetables and Beans |
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Written by Teeknhata Metzer
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- 1 TBS olive oil
- 1 medium onion, chopped
- 1 small bell pepper, chopped
- 1 medium zucchini, sliced
- 1-1 1/2 tsp. chili powder
- 1 tsp. coriander
- 1 tsp. paprika
- 1 tsp. oregano
- 1/2 tsp. dry mustard
- 2 medium tomatoes, diced
- 1 TBS tomato paste, optional
- 3 TBS tamari
- 2 TBS maple syrup
- Cayenne, to taste
- 2 cups cooked navy beans
1.Heat the oil in a skillet and cook the onions until slightly tender. Add the bell pepper and zucchini and continue until vegetables are tender.
2.Add remaining ingredients and simmer until heated through.
3.Serve over broiled polenta.
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