| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Beans, Casseroles, Digest, Apr95, Fatfree | 8 | Servings |
INGREDIENTS
| 2 | c | Great northern beans |
| 2 | qt | Water |
| 1 | lg | Yellow onion; chopped |
| 2 | Celery stalks; chopped | |
| 1 | lg | Green pepper; chopped |
| 2 | Garlic cloves; crushed | |
| 1/2 | c | Water |
| 1 1/2 | c | Water; |
| 1 1/2 | ts | Curry powder |
| 2 | tb | Parsley; flakes |
| 2 | tb | Lemon juice |
| 1 | tb | Soy sauce, low sodium |
| 1 | ds | Black peppercorns; ground to |
INSTRUCTIONS
Preparation Time: 3:15 Cook the beans in the 2 quarts water until tender, about 2 hours. Drain, reserving the liquid. Preheat the oven to 350 degrees. Saute the onion, celery, green pepper, and garlic in the 1/2 cup water for 10 minutes. Remove from heat and add the cooked beans, 1 1/2 cups bean-cooking liquid, and seasonings. Pour into a casserole dish and bake for 1 hour. Hint: Mash or grind up the leftovers for a delicious cold sandwich spread. From the recipe files of Sue Smith, [email protected]. Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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