Chili Beans

Ingredients

• 2 cups red or white kidney beans, boiled

• 2 cups gluten, ground or chopped

• 2 medium-size segments garlic, crushed

• 1/2 medium-size onion, chopped

• 1/2 cup bell pepper, chopped

• 2 pieces tomatoes, sliced

• 3 to 4 tablespoons soy sauce

• 1 cup water

• 2 tablespoons oil

• 1 small hot chili or

• 1/4 chili powder (if desired)

Procedure

• Saute garlic, onion, pepper and tomatoes.

• Cook until tomatoes are well done.

• Add chili or chili powder, soy sauce and gluten. (Add water if needed.)

• Cook for 3 minutes, stirring often. Add beans.

• Continue cooking for another 5 to 7 minutes over low fire.

Good for 6 to 8 persons. 1/2 to 3/4 cup per serving.

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Vegetarian Apritada/Afritada

Ingredients

• 1/2 kilo gluten or vegemeat, cubed

• 1 cup potatoes, cubed, half-fried

• 1 medium-size carrot, cubed

• 1 cup peas, canned or frozen

• 1 medium-size bell pepper, squared

• 3 segments garlic, crushed

• 1 medium-size onion, sliced

• 3/4 cup tomatoes, chopped

• 2 tablespoons soy sauce

• 2 tablespoons vegetable oil for sauteing

• Salt to taste

• Cornstarch or bread crumbs (optional)

Procedure

• Saute garlic, onion, pepper and tomatoes.

• Cook until tomatoes are well done.

• Add soy sauce. Simmer.

• Add gluten, potatoes, carrots, and peas.

• Continue cooking for another 5 minutes over low fire or until the mixture is well-blended.

• Add liquid then thicken with cornstarch or bread crumbs, if desired. Season with salt.

Good for 6-8 servings. 1/2 cup per serving.

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