Mediterranean Bean & Tomato Soup

Spicy Artichoke Heart Fajitas

HOW 201

Mediterranean Bean & Tomato Soup
page 68 in the book

1 rinse and simmer beans on medium-low heat for 2 to 3 hours until tender in 4 cups lightly salted water.
2 sautÈ tomatoes, garlic, and jalapeno in a little water until tomatoes are thoroughly cooked.
3 place three-quarters of the beans and remaining bean liquid, along with the tomatoes, in a blender or food processor and puree on a "course" setting, stopping before the beans lose all of their texture.  You will want some small pieces of beans to remain.  Add remaining beans, vegetable stock, oil, and spices, tasting along the way.  Heat and serve.


- 1 cup white beans
- 4 cups water
- 2 medium tomatoes, diced
- 1 to 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 cups vegetable stock
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground cinnamon
- salt

Spicy Artichoke Heart Fajitas

page 262 in the book

1 sautÈ the onions and chiles together until the onions become tender.  Add a little water if necessary.  Add artichoke hearts and continue to sautÈ until artichokes are hot.
2 in oven or microwave, warm tortillas, wrapped in foil or plastic to retain moisture.
3 layer rice, artichoke heart mixture, cheese, sour cream, and salsa on warm tortilla.  Roll up and serve immediately.

- 1 large onion, sliced and quartered
- 1 can (7 ounces) whole green chiles, sliced in 1/2-inch stripes
- 1 jar (6 ounces) artichoke hearts, sliced in quarters
- 8 medium flour tortillas
- 1 1/3 cups cooked rice (boiled in vegetable broth)
- 2/3 cups Gouda or Edam cheese, grated
- 1/2 cup sour cream
- 1/2 cup salsa
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