1 1/2 c Black turtle beans

19 oz Tofu

1 sm Can tomato paste, 5 1/2 oz

2 tb Soy sauce

2 tb Dijon mustard

3 ea Garlic cloves, chopped

2 ts Oregano

1/4 c Dry red wine

2 ts Basil

1/2 c Vegetable oil

1 c Onions, chopped

3 ea 28 oz cans tomatoes, undrain

1/4 c Chili powder

1 1/2 tb Cumin

1 cn Red kidney beans, 14 oz

1/2 c Italian parsley, chopped

1/4 c Cilantro, chopped

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. "Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers Marketing Board"