| 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
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”