| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
New, Vegtime6 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Dried kidney beans |
| 4 |
c |
Cold water |
| 1/8 |
ts |
Ground cloves or 1 bay leaf |
| 1 |
|
Onion; quartered |
| 4 |
|
Garlic cloves; halved |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
MAKES 6 SERVINGS. VEGAN
Pair these with Polenta Squares (see separate recipe). Because the beans
cook all day in the slow-cooker, there is no need to soak them overnight.
If you're particularly sensitive to their indigestible sugars, however,
soak them the night before.
In morning, put all ingredients except salt and pepper in slow-cooker. Turn
cooker on lowest setting, cover and let cook until dinnertime. (If you are
rushed in the morning, premix everything except the water the night before
and store in the refrigerator until morning.)
At serving time, use slotted spoon to remove and discard onion and garlic
cloves. Makes 6 servings.
PER 1/2-CUP SERVING: 112 CAL.; 8G PROT.; 0 TOTAL FAT (0 SAT. FAT); 21G
CARB.; 0 CHOL.; 198MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 58
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A Man’s Man is a Godly Man!”