Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 1/2 c black turtle beans
19 oz tofu
1 sm can tomato paste,5 1/2 oz
2 T soy sauce
2 T dijon mustard
3 garlic cloves,chopped
2 t oregano
1/4 c dry red wine
2 t basil
1/2 c vegetable oil
1 c onions,chopped
3 28 oz cans tomatoes,undrain
1/4 c chili powder
1 1/2 T cumin
1 cn red kidney beans,14 oz
1/2 c italian parsley,chopped
1/4 c cilantro,chopped
1 salt pepper,to taste

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 stir to coat.

In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed 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. Also add the tomatoes, the
rest of the tomato paste, chili powder, cumin, salt pepper. Also
add the black beans. Simmer on low heat for 30 to 40 minutes until
the beans are tender. Add the kidney beans cook another 10 minutes.
Add parsley cilantro cook for 5 minutes. Check seasonings serve
with cornbread.

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