From 30 Minute Vegetarian Mexican Cookbook
Ingredients:
3 green bell peppers
1 bunch scallions, chopped
5 tomatillos, if available
4 c fresh spinach
2 tbsp canola oil
4 cloves garlic, minced
2 large onions, roughly chopped
Add Cooking Step <http://wegottaeat.com/mrhb114/recipes/>
Directions:
1. Place the peppers in a heavy-duty baking tray. Drizzle with oil.
Sprinkle liberally with salt and pepper. Broil until blackened and soft –
about 15 minutes.
When the peppers are cool enough to handle, remove the blackened skin and
the seeds and place in a food processor along with the spring onions,
tomatillos and spinach. Process to make puree.
In a large skillet saute the garlic and onions in the oil over moderate
heat, stirring, until browned. Add the mushrooms and cook until the juices
run. Add the beans, a kombu leaf, and the pepper puree. Bring to a simmer.
Add the cumin and agave. Simmer for 10 minutes. Stir in the cilantro and
serve.
Optional: To complete the meal, may serve over a warm, whole grain.
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.
Lots of ingredients seem to be missing from the list – mushrooms? beans? pepper puree? Also the link doesn’t seem to work. I got a “recipe not found” message.