Your favorite beans (I used pintos); drained and rinsed (6 cups cooked beans)
Wine (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
ts
Baking powder
1/2
ts
Salt
Lots of pepper
1
Shake of rosemary
INSTRUCTIONS
DUMPLINGS
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:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!