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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Chicago Vegetable 8 Servings

INGREDIENTS

1 Big chopped onion
Red wine
1 c Rough chopped mushrooms
more if you like
2 Cloves minced garlic
1 Bay leaf
4 up to
6 Peppercorns, or lots of
fresh ground pepper
1 pn Thyme
Salt to taste
3 Your favorite beans, I used
pintos drained and
rinsed
6 cups cooked beans
Wine
1 up to
2 c Frozen peas
1 c Flour, try 1/2 wheat 1/2
white
1/4 c Egg replacer
1/4 c Milk
or put 1 egg white in cup
and fill with milk to 1/2
cup level
2 t Baking powder
1/2 t Salt
Lots of pepper
1 Shake of rosemary

INSTRUCTIONS

Hi, this is one of those "It tastes better the next day" meals  Saute
one big chopped onion in red wine until soft. Dump 1 cup rough  chopped
mushrooms in (more if you like). Saute until liquid begins to
evaporate. Put in garlic, bay leaf, peppercorns, thyme, and salt to
taste. Put in beans. Put in enough wine to make it soupy (for every 3
wine put in 1 water). (You might want to put in 1 tsp flour mixed in
water to get a denser broth). Simmer for a long time. Let sit
overnight.  On 2nd night bring to a boil, put in 1-2 cups frozen peas
and top with  dumplings.  Dumplings: Mix all ingredients thoroughly.
Drop by spoonsful on to low  boiling pot. Cover and let simmer for 10
mins (don't turn down heat!).  Both recipes adapted from the Joy of
Cooking.  EKATMAN@MIDWAY.UCHICAGO.EDU  (EILEEN 'LEE' KATMAN)
REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1026
Calories From Fat: 322
Total Fat: 35.8g
Cholesterol: 372.1mg
Sodium: 2087.3mg
Potassium: 1527.1mg
Carbohydrates: 46.1g
Fiber: 6.4g
Sugar: 2.2g
Protein: 122.3g


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