| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Salads, Side dish, Beans, Georgian | 1 | Servings |
INGREDIENTS
| 1/2 | kg | Kidney beans |
| 4 | tb | Sunflower oil |
| 2 | tb | Vinegar |
| 3 | Onion, finely chopped | |
| 2 | tb | Cilantro, finely chopped |
| 1 | tb | Mint, finely chopped |
| 1 | tb | Basil, finely chopped |
| 1 | tb | Celery, finely chopped |
| 1 | Sprig savory | |
| Ground black pepper | ||
| Ground red pepper |
INSTRUCTIONS
Prepare beans for cooking. Fill the pot with water & simmer the beans with the savory. During the simmering, if necessary, add only boiling water. When the beans are tender, drain, remove the savory & add the remaining ingredients. Serve warm or at room temp. Per serving: 2276 Calories; 60g Fat (23% calories from fat); 124g Protein; 328g Carbohydrate; 0mg Cholesterol; 1786mg Sodium Posted to EAT-L Digest 17 Apr 97 by shade <liveoak@POLARIS.NET> on Apr 18, 1997
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