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“This is adapted from a recipe in Jane Brody's "Good Food Gourmet." I made some changes so it is more in keeping with a Nutritarian eating style. You can reduce prep time by using jarred garlic and frozen onion, peppers and mushrooms.”
1hr 10mins

Ingredients Nutrition


  1. Cook rice and set aside (keep warm).
  2. Sauce: In large bowl, whisk together mustard, lemon juice, soy sauce , chili powder and tomato sauce until they are smooth. Add beans and set aside.
  3. Chop onion, peppers, garlic and mushrooms and set aside.
  4. Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, peppers, garlic and mushrooms and cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking.
  5. Add sauce and beans to skillet and cook over medium-low heat for 20 minutes, stirring occasionally.
  6. Serve over cooked rice.

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