| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Veggie, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Navy beans |
| 7 |
c |
Water |
| 1 |
md |
Onion |
| 4 |
|
Cloves whole |
| 3 |
tb |
Garlic clove minced |
| 1 |
c |
Carrots cubed |
| 1 |
c |
Bread crumbs |
| 2 |
tb |
Olive oil |
| 1 |
c |
Onion chopped |
| 48 |
oz |
Tomato canned |
| 16 |
oz |
Tomato Sauce, canned |
| 1 |
ts |
Basil |
| 1 |
ts |
Thyme, ground |
| 1 |
|
Fresh ginger root |
INSTRUCTIONS
Soak beans overnight. Peel onion and leave whole. Stick the cloves into
it. In a large pot put in the beans, onion with cloves, 1 tbs garlic, and
4" peeled ginger root. Cover and cook medium to high until beans are
tender. Add the carrots and cook another 20 minutes. Throw out the onion
and ginger root. Retain 1 1/2 cups of the liquid. In a fry pan saute the
chopped onion and 2 tbs garlic. Add the bean liquid 1 1/2 cups, chopped
tomatoes, tomato sauce, basil, thyme. Bring to boil, low heat and simmer
about 45 minutes. Preheat oven to 350 deg. In a baking casserole dish
combine 1/2 of the bean mixture and 1/2 of the tomato mixture. Cover evenly
with 1/2 the bread crumbs. Add rest of mixture and cover with bread crumbs.
OPTIONAL COVER TOP WITH A LITTLE GRATE PARMESAN CHEESE. Bake 20 minute then
5 under broiler until top crusty brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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