| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | c | Water |
| 1 1/4 | c | Dried navy beans; rinsed |
| 1/4 | lb | Salt pork |
| 3 | tb | Olive oil |
| 1 | sm | Onion; chopped |
| 1/2 | Head cabbage | |
| 2 | Stalks of celery cut into 1/2 in slices | |
| 2 | sm | Carrots pared & cut 1/2 in slices |
| Grated Parmesan Cheese | ||
| 1 | md | Potato; pared & diced |
| 1 | tb | Chopped parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | qt | Hot water |
| 1/4 | c | Pkg. pre-cooked rice |
| 1/2 | c | Frozen green peas |
| 1/4 | c | Tomato paste |
INSTRUCTIONS
1. Bring the 6 cups water to boiling in a large saucepot. Gradually add the beans to the boiling water so the boiling does not stop. Simmer the beans 2 minutes and remove from heat. Set aside to soak 1 hour. 2. Add salt pork to beans and return to heat. Bring to boiling, reduce heat, and simmer 1 hour, stirring once or twice. 3. While beans are simmering w/salt pork, heat the olive oil in a skillet, and brown the onion and garlic lightly. Set aside. 4. Wash the cabbage, discarding coarse, outer leaves and shred finely. 5. After the beans have simmered an hour, add the onion, garlic, celery, carrots, potato, cabbage, parsley, salt and pepper. Slowly pour in 1 quart hot water and simmer about 1 hour, or until the beans are tender. 6. Meanwhile, cook the rice according to package directions. About 10 minutes before the beans should be done, stir in the rice and peas. When the peas are tender, stir in the tomato paste. Simmer about 5 minutes. Serve sprinkled with cheese. ABOUT 6 SERVINGS Posted to EAT-L Digest by Colleen Reynolds <[email protected]> on Aug 31, 1997
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