Tomato Sauce
In a sauce pan, saute garlic and onions in a small amount
of oil. Add spices like oregano, basil, thyme, bay leaf, rosemary,
etc. Add fresh, chopped tomatoes and other vegetables like
carrots, beets, green peppers, broccoli, etc. Cook until all
the vegetables are soft and the sauce becomes thick. Stir
often. Serve over pasta, rice, or bread, or use as a base
for chile or vegetable stew. Rice and Beans In a large pot,
saute garlic and onion in oil until clear. Add water and beans.
The proportions are one part beans to two parts rice to five
parts water. Add one teaspoon of salt for each gallon of water.
Let beans boil for 45 minutes, less time if you soaked them
beforehand. Add rice, one half cup of coriander or cumin per
gallon, some pepper, and any vegetables, if desired, such
as onions, carrots, or dried tomatoes. Cover and return to
a rapid boil. Stir the beans up from the bottom at this point.
Lower the heat and continue to boil over low heat until all
the water is absorbed, approximately 45 minutes. Do not stir
more than once after the rice is in.
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