1 1/2poundsgreen beanswashed, trimmed and cut in half
1 1/28.oz. packagestempehsliced in half lengthwise and then into thin strips across the width
1 1/214.5-oz. cansstewed tomatoes
3mediumonionschopped
4clovesgarlicpressed
1/2teaspooncrushed red bell pepper
2 1/4teaspoonscumin
Salt and pepperto taste
1cupwater
4tablespoonsolive oil
6cupsbrown ricecooked
Instructions
In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add tempeh putting in just enough to cover the bottom of the pan. Cook until lightly browned turning over to cook other side. Drain on paper towels to degrease.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Sauté the onions and garlic for 2 to 3 minutes until translucent. Add the spices and cook for another 2 minutes. Add the green beans, tempeh, stewed tomatoes, and water; mix well. Cover, turning heat down to low and cook for another 5 to 10 minutes depending on how crunchy you like your beans. Salt and pepper to taste. Serve over rice.