Broccoli And Navy Bean Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Digest, Fatfree, Feb95 | 1 | Servings | |
INGREDIENTS
| Buckwheat spaghetti, cooked | ||
| 1/2 | t | Red wine vinegar |
| Brocolli | ||
| Onions | ||
| Navy beans, canned | ||
| 1/2 | t | Rosemary |
| Raw diced tomato |
INSTRUCTIONS
Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 t. of red wine vinegar, and saute some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti. If there isn't enough liquid, use a little of the spaghetti water. Also include a little rosemary (1/2 t. approx.) Cook a little longer. Serve with some raw diced tomato on top. Source: from a few recipes put together. Posted by Lois Patterson <lpat@unixg.ubc.ca> to the Fatfree Digest [Volume 15 Issue 23] Feb. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 3.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g