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Three Bean Picadillo

1 tablespoon olive oil
1 large onion, chopped
2 ribs celery, chopped
1 red bell pepper, seeded and chopped
2 jalapeno peppers, minced
3 cloves garlic, peeled and minced
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon cinnamon
28-ounce can chopped tomatoes
1 cup tomato juice or vegetable broth
9-ounce can black beans, rinsed and drained
9-ounce can navy beans, rinsed and drained
9-ounce can chickpeas, rinsed and drained
1/2 cup raisins or currants
1/4 cup sliced almonds
1/4 cup drained capers
2 tablespoons lime juice
6 sprigs cilantro, minced
1/4 cup stuffed green olives, chopped
1/2 teaspoon salt
1 pound chopped tempeh or crumbled extra-firm tofu, optional
water, optional

In a nonreactive skillet over medium-high heat, heat the oil. Add
the vegetables, chilies, garlic and spices; saute 2 minutes. Add
the tomatoes and tomato juice; bring to a boil and add the beans.
Reduce heat and simmer 20 minutes. Add the raisins, almonds,
capers, lime juice, cilantro, olives, salt, and tofu or tempeh, if
desired. Cook 5 minutes longer, adding a little water if the
consistency appears to thicken. Makes 6 to 8 servings.


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