| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground meat |
| 2 | Cloves garlic smashed | |
| 2 | Onions grated | |
| 1 | Celery cut in little cubes | |
| 2 | Tomatoes, peeled, seeded and chopped | |
| 1/2 | c | Dry black beans |
| 1/2 | c | Dry white beans |
| 1 | c | Coliflower cut in little peaces |
| 1/2 | c | Fresh green beans chopped |
| 1/2 | c | Fresh peas |
| 2 | Potatoes cut in little cubes | |
| 1/2 | c | Very thin pasta crashed |
| 1/2 | c | Rice |
| Salt | ||
| Pepper |
INSTRUCTIONS
Saute the meat with garlic, onions , celery, and tomatoes stirring for 10 minutes. Add white beans, black beans, let cook for a while. The time you let cook your beans depends on how hard you like your fresh vegetables. Add, by order, while boiling: carrots, green beans, peas, potatoes, pasta and rice, salt, pepper. Cook for another 15 minutes. Posted to JEWISH-FOOD digest V97 #024 by Daniella De Picciotto <daniela@dialdata.com.br> on Jan 21, 1997.
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