Ingredients
| 1-1/2 cup | black turtle beans | | 1-1/4 lb. | tofu | | 1 can (5-1/2 oz.) | tomato paste | | 2 tbsp. | soy sauce | | 2 tbsp. | dijon mustard | | 3 cloves | garlic, chopped | | 2 tsp. | oregano | | 1/4 cup | dry red wine | | 2 tsp. | basil | | 1/2 cup | vegetable oil | | 1 cup | chopped onions | | 3 cans (1-3/4 lb. each) | tomatoes, undrained | | 1/4 cup | chili powder | | 1-1/2 tbsp. | cumin | | 1 can (14 oz.) | red kidney beans | | 1/2 cup | Italian parsley, chopped | | 1/4 cup | cilantro, chopped | | Salt and pepper, to taste |
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Instructions
Soak the black beans. Freeze, thaw & squeeze out the tofu, then tear into pieces. In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine & basil. Add the tofu and stir to coat.
In a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed and the tofu browned. Remove from the heat.
In a small pot, saute the onion in the remaining oil until transparent. Add to the tofu mixture. Add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper. Add the black beans. Simmer on low heat for 30 to 40 minutes until the beans are tender.
Add kidney beans; cook another 10 minutes. Add parsley & cilantro; cook for 5 minutes. Check seasonings.
Serve with cornbread.
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