| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(19-oz) white kidney beans |
| 1 |
lb |
Fresh spinach; stemmed, hand-shredded; and rinsed well (approx) |
| 1 |
lg |
Onion (up to) |
| 2 |
|
Cloves (large) garlic |
|
|
Liquid smoke |
|
|
Salt; pepper, dill weed |
INSTRUCTIONS
From: IND_STU_CIANO <LCIANO@aurora.liunet.edu>
Date: Wed, 26 Jun 1996 16:23:06 +0200 (IST)
Drain and rinse the beans and set aside in a large bowl. Dry-cook the
spinach over a low flame until it is completely wilted, turning often to
prevent burning. While cooking the spinach, food-process the onion and
garlic until it dissolves completely into mash (several minutes). (NOTE:
When opening the food processor, *be careful*. The onion/garlic fumes are
very strong, and may sting your eyes.) Add onion/garlic mash to spinach and
cook several more minutes, until onion loses its sharp flavor. Remove from
flame, let cool. Add to beans, and add salt, pepper, dill weed, and liquid
smoke to taste. Mix thoroughly. Serve cold.
So far I've enjoyed this as a topping on veggie-burgers, baked potatoes,
and as a side dish for any kind of meal.
fatfree digest V96 #177
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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