| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Rice, Vegetables, Vegetarian | 4 | servings |
INGREDIENTS
| 2 | c | Cooked beans; * |
| 1 | tb | Olive oil; (orig was 3 tbsp) |
| 1 | Onion; finely diced | |
| 1 | Carrot; finely diced | |
| 2 | Cloves garlic; (my addition) | |
| 1 | Bay leaf | |
| 1 | ts | Dried oregano |
| 1 | bn | Broccoli rabe |
| Salt and pepper; ** | ||
| 1 | c | Liquid; *** |
| 2 | tb | Chopped parsley |
| Thin slices parmesan cheese; optional |
INSTRUCTIONS
* I used canned Great Northern Beans ** I used soy sauce *** orig called for bean cooking liquid; I used 1 cup vegetable broth Saute the onion, carrot, bay leaf, oregano and garlic in the olive oil for about 8 minutes. Add the rabe and broth. When wilted, add the beans and simmer, until the greens are done, 15 - 20 minutes. Add more liquid as needed. Garnish with parsley and cheese. Madison recommends serving this with garlic croutons to soak up the sauce. I served it with brown rice. >From Ellen C. <[email protected]> Per serving: 205 Calories; 4g Fat (17% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 144mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat Recipe by: Vegetarian Cooking For Everyone, Deborah Madison Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Sep 8, 1999, converted by MM_Buster v2.0l.
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