| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
American |
Gma5 |
1 |
servings |
INGREDIENTS
| 6 |
|
Idaho #1 baking potatoes |
| 6 |
oz |
Canned navy beans |
| 6 |
oz |
Canned red beans |
| 20 |
oz |
Water |
| 1/2 |
c |
Diced onion |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Carrots; crinkle coin cut |
| 1/2 |
c |
Celery; large diced |
| 1 |
tb |
Tomato paste |
| 1 |
lg |
Fresh tomato; diced |
| 1/4 |
c |
Onions; large diced |
| 1/4 |
c |
Bell peppers; small diced |
| 1/2 |
ts |
Parsley flakes |
| 1/4 |
c |
Whole kernel frozen corn |
| 1 |
tb |
Vegetable base |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Whole thyme |
| 2 |
tb |
Imitation bacon bits |
| 1 |
|
Pinches salt |
| 1 |
ts |
Lemon pepper seasoning |
| 1 |
tb |
Brown sugar |
| 1 |
oz |
Red wine vinegar |
| 1 |
tb |
Cornstarch |
| 1 |
pn |
Ground clove |
| 4 1/2 |
oz |
Cheddar cheese; shredded |
INSTRUCTIONS
Wash potatoes and bake at 350 degrees for 45 minutes until soft. Drain
beans, put in saucepan. Add water, onion, and bay leaf. Bring to a boil;
reduce heat to simmer. Cook about 15 minutes. Remove bay leaf. In stock
pot, place cooked beans, water, carrots, vegetable base, celery, tomato
paste, Worcestershire sauce, vinegar, sugar, clove, salt, and garlic.
Simmer for 15 minutes, then add onions, peppers, corn, parsley, bacon bits,
pepper, tomato, and thyme.
Simmer for 15 minutes more. Mix 2 tablespoon water with cornstarch. Stir
into mixture. Cook 2 more minutes. Hold at 150 degrees for service. Split
potato and spread to make pocket. Spoon 5 ounce of bean mixture into potato
and top with 3/4 ounce cheese.
The challenge .. prepare a tasty, nutritious, well-balanced, and
inexpensive school lunch that children will actually like and eat. Chef
Cary Shackleford of Cafe La Rotunda in Chattanooga met that challenge in an
event sponsored by The American Culinary Federation.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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