| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Low fat, Bean |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Dried pinto beans |
| 3 |
lg |
Cloves garlic, minced or |
|
|
Pressed |
| 1 |
ts |
Dried Italian herb seasoning |
|
|
Mix (or |
| 1/2 |
ts |
EACH dried basil leaves, |
|
|
Dried oregano leaves, and |
|
|
Dried thyme leaves) |
| 1 |
ts |
Crushed dried hot red |
|
|
Chilies |
| 1 |
lg |
(1/2 lb) onion, chopped |
| 1/3 |
c |
Apricot jam |
| 3 |
c |
Hot cooked rice |
|
|
Thinly sliced green onions, |
|
|
Including tops |
|
|
Salt |
|
1 |
hour, mix jam into beans. If cooked beans are soupier than you |
INSTRUCTIONS
Here is a nice fatfree recipe from the current issue of Sunset. I may try
to adapt this one for the pressure cooker.
Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover
with water. Bring to a boil on high heat. Remove from heat, cover,and let
stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic,
Italian seasoning, chilies, and chopped onion. Bring to a boil over high
heat; cover and simmer until beans are tender to bite, about 1 1/2 hours.
Stir occasionally. After
like, boil uncovered, stirring often, until they reach the consistency you
want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and
sprinkle both with sliced green onions. Add salt to taste. Makes 5 or 6
servings. Per serving: 418 cal (2.4% from fat), 17 g protein, 1.1g fat,
(0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol. Date: Tue, 22 Mar 94
07:48:55 GMT From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
Converted to MM format by Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99
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