Place beans and water in a large pot. Soak overnight. Bring to a boil,
cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion,
yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining
ingredients. Cook an additional 30 minutes.
Serving Suggestions: Pour into individual bowls or over any whole grain.
Also good as a topping for potatoes or whole-wheat bread.
Helpful Hint: This dish can easily be made in a slow cooker. Add all
ingredients at once and cook on the high heat setting for 8 to 10 hours. Be
sure to soak the beans overnight before you begin.
154 cal 1 gr. fat
From Vegetarian Times, February 1989, p. 18. Also in The McDougall
Program: 12 Days to Dynamic Health, p. 243.
SUSAN WYLDER <ZF_WYLDER@SCSU.SCSU.EDU>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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