| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetable |
9 |
Cups |
INGREDIENTS
| 1 |
c |
Uncooked dry navy beans |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 3 |
cl |
Garlic; minced |
| 3 |
md |
Baking potatoes; cut into – 1/2 cubes |
| 2 |
lg |
Carrots; sliced |
| 1 |
|
Stalk celery; chopped |
| 1 1/2 |
c |
Cabbage; sliced |
| 1 |
tb |
Fresh parsley; finely chopped |
| 2 |
ts |
Bouillon cube; vegetable – flavor and in |
| 1 |
|
Bay leaf |
| 6 |
c |
To 8 cups of water |
INSTRUCTIONS
Soak beans for 20 minutes in enough lukewarm water to cover. Heat
oil in Dutch oven over medium heat until hot. Add onion and garlic;
cook and stir until tender. Drain beans. Add beans potatoes,
carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups
water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer
1 to 1-1/4 hours or until beans are tender if necessary, add
additional water during cooking for desired consistency. If desired,
salt to taste. 6 (1 -1/2 cups) servings (9 cups)
NOTE: Will use a 17 kind beans mixture with barely in place the white
navy beans which can be found at Trader Joe's stores in California.
Posted to MM-Recipes Digest V4 #6 by "Pat Mitchell"
<pattm@execpc.com> on Feb 5, 1999
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