| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried navy beans |
|
|
Water |
| 1 |
|
Onion, chopped |
| 1 |
|
Stalk celery with leaves, chopped |
| 2 |
tb |
Olive oil |
| 1 |
c |
Canned tomatoes, undrained |
| 1 |
ts |
Salt |
| 1 |
pn |
Hot red pepper |
| 1/2 |
c |
Raw rice |
| 2 |
tb |
Grated Parmesan or Romano cheese |
INSTRUCTIONS
1. Soak the beans overnight in water to cover; or boil two minutes, and let
soak one hour. Simmer until tender, adding more water as needed. 2. Brown
the onion and celery in the oil and add to the beans. Add the tomatoes,
salt and pepper and water to cover. 3. Add the rice, cover tightly and
cook, stirring often, until the rice is tender, or about twenty minutes.
Add water as needed. When cooked, the mixture should have the consistency
of a thick stew. Sprinkle cheese on top.
Note: I have used one can of white beans in place of the dry beans and it
came out well and that greatly reduces the cooking time.
Posted to EAT-L Digest 12 November 96
Date: Wed, 13 Nov 1996 14:22:13 -0800
From: J Wendel <jwendel@REDSHIFT.COM>
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”