| 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, SueSmith9@aol.com. 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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