1
(28 oz.)can stewed tomatoes
3 cups vegetable broth
1 (14-1/2 oz.) can pinto beans
1 tbsp. chili powder
1 tsp. paprika 1
tsp. crushed or minced garlic
1 tsp. cumin
1/2 tsp. ground oregano
1/2 tsp. celery salt
1/4 tsp. pepper
3/4 cup Wolff's Whole Kasha (uncooked)
Method
In
large skillet: add tomatoes, broth and spices. Bring to a
light boil for 10 minutes. Add kasha and pinto beans, cover
and reduce to a simmer. Simmer for 10 to 15 minutes or until
kasha is tender. Serve hot.
