| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried white beans |
| 8 |
c |
Vegetable stock or water |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Chopped celery or Swiss chard stems |
| 1 |
tb |
Unrefined vegetable oil |
| 1 |
qt |
Washed and chopped Swiss chard leaves |
| 1 |
tb |
Bragg's Liquid Aminos |
| 3 |
tb |
Rice vinegar |
INSTRUCTIONS
Cover the beans with water and soak for 6-8 hours, or overnight. (In
hot weather, put the soaking beans in the refrigerator to keep them
from fermenting.) Before cooking, drain and combine the beans with
vegetable stock, or fresh water, and a bay leaf. Bring to a boil and
simmer for 1 1/2 hours or until tender.
In a skillet, saute celery in oil and add to beans with other
ingredients. Cook until chard is tender but still bright green, about
5-10 minutes. Remove bay leaf.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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