| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Beans/peas/, Low fat, Main dishes, Potatoes |
4 |
Servings |
INGREDIENTS
| 1 |
c |
White Beans; Pick Over, Soak Over Night, Drain And Rise |
| 2 |
|
Cloves Garlic; Chopped |
| 1 |
|
Onion; Chopped |
| 2 |
|
Celery; Chopped |
| 1 |
|
Carrot; Chopped |
| 1/2 |
|
Head Cabbage; Chopped Coarse |
| 1 |
ts |
Extra Virgin Olive Oil |
| 2 |
|
Bay Leaves |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Basil |
|
|
Sprig Fresh Parsley; Some, Chopped |
| 2 |
|
Potatoes; Cubed |
|
|
Salt And Pepper; To Taste |
INSTRUCTIONS
Home Cooking with Amy Coleman TV show on PBS Guest was: Claire Criscuolo
who wrote Claire's Classic American Vegetarian Cooking
In pot, put white beans with water to cover and bring to a boil; lower heat
to simmer and cook for 30 min. Then add garlic, onion, celery, carrot,
cabbage, extra virgin olive oil, bay leaves, thyme, basil, sprigs of
chopped fresh parsley and stir to mix well. Cook 1 1/2 hrs stirring
frequently. Add 2 cubed potatoes and salt and pepper to taste. Keep at a
low boil another 30 min. Test for doneness of beans. Serve when it is to
your taste.
This was very, very good!! A great meal for a cold winter night.
NOTES : Cal 256.4, Fat 2g, Carb 48.1g, Fib 10g, Pro 14.6g, Sod 187mg, CFF
6.5%.
Posted to Digest eat-lf.v097.n013 by Reggie Dwork <reggie@reggie.com> on
Jan 14, 1998
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