| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground meat |
| 2 |
|
Cloves garlic smashed |
| 2 |
|
Onions grated |
| 1 |
|
Celery cut in little cubes |
| 2 |
|
Tomatoes, peeled, seeded and chopped |
| 1/2 |
c |
Dry black beans |
| 1/2 |
c |
Dry white beans |
| 1 |
c |
Coliflower cut in little peaces |
| 1/2 |
c |
Fresh green beans chopped |
| 1/2 |
c |
Fresh peas |
| 2 |
|
Potatoes cut in little cubes |
| 1/2 |
c |
Very thin pasta crashed |
| 1/2 |
c |
Rice |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Saute the meat with garlic, onions , celery, and tomatoes stirring for 10
minutes. Add white beans, black beans, let cook for a while. The time you
let cook your beans depends on how hard you like your fresh vegetables.
Add, by order, while boiling: carrots, green beans, peas, potatoes, pasta
and rice, salt, pepper. Cook for another 15 minutes.
Posted to JEWISH-FOOD digest V97 #024 by Daniella De Picciotto
<daniela@dialdata.com.br> on Jan 21, 1997.
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