| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/3 | c | (8oz) dried kidney beans |
| 1 | qt | Water |
| 2 | ts | Salt |
| 2 | tb | Veggie broth |
| 3/4 | c | Chopped onion |
| 1/2 | Cu diced carrots | |
| 1 | c | Diced celery |
| 1 | ts | Marjoram |
| 1 | Clove garlic; minced | |
| 1 | ds | Pepper |
| 1 | c | Claret dry red wine |
| 6 | Thin slices lemon for garnish |
INSTRUCTIONS
Soak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in the quart of water, in a pressure cooker. Puree. Saute onions, garlic, carrots, and celery until tender. Add beans and their liquid, marjoram, salt & pepper, and wine. Bring to a boil, then simmer for 5 minutes. Garnish with the lemon slices. Serves 4 to 6. Posted to fatfree digest V97 #268 by [email protected] on Nov 17, 1997
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