| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans/grain, Low fat, Main dishes | 4 | Servings | |
INGREDIENTS
| 2 | ts | Vegetable Oil |
| 3 | Cloves Garlic; Finely Chopped | |
| 1 | c | Chopped Onions |
| 1 | c | Chopped Carrots; In 1/4" Pieces |
| 1/2 | ts | Dried Basil |
| 1/4 | ts | Dried Rosemary; Crumbled |
| 1/4 | ts | Dried Thyme |
| 1/4 | ts | Ground Sage |
| 1 | Bay Leaf | |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | md | Potatoes; Unpeeled, Cut In 1/2" Cubes |
| 1 | lb | Great Northern Beans; Canned, Rinsed, Drained – Yields 10 Oz Of Beans |
| 2 | tb | All-Purpose Flour |
| 1 1/2 | c | Water |
INSTRUCTIONS
by Bobbie Hinman & Millie Snyder Preheat oven to 375F. Lightly oil a 1 3/4 qt casserole or spray with nonstick cooking spray. Heat oil in a large nonstick skillet over med heat. Add garlic, onions, carrots and spices. Cook 10 min, stirring frequently. Remove from heat. Remove and discard bay leaf. Add potatoes and beans, mixing well. Place flour in a small bowl. Add a few tablespoons of water, stirring to make a thick paste. Gradually add remaining water, stirring until smooth. Stir into skillet, mixing well. Spoon mixture into prepared casserole. Bake, covered, 45 min, stirring once halfway through cooking time. This was very tasty. I don't feel that it adequately serves 4. I would definitely make it as 1 1/2 the recipe to serve 4. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 228 Total Fat 3g Sat Fat 0.4g Carb 41.5g Fib 7.9g Pro 10.6g Sod 153 mg CFF 11.4% Recipe by: Lean and Luscious and Meatless, Vol 3 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 01, 1998
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