| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish, Beans, Low-fat, Crockpot, Mcdougall |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Garbanzo beans |
| 7 |
c |
Water |
| 1 |
|
Onion, coarsely chopped |
| 2 |
|
Yams or sweet potatoes, chunked |
| 1 |
|
Carrot, sliced |
| 1 |
|
Celery stalk, sliced |
| 1 |
|
Leek, sliced |
| 2 |
c |
Broccoli pieces |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 2 |
ts |
Pure prepared horseradish |
| 1/8 |
ts |
Hot pepper sauce |
|
ds |
Cayenne pepper (opt) |
INSTRUCTIONS
Place beans and water in a large pot. Soak overnight. Bring to a boil,
cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion,
yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining
ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into
individual bowls or over any whole grain. Also good as a topping for
potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made
in a slow cooker. Add all ingredients at once and cook on the high heat
setting for 8 to 10 hours. Be sure to soak the beans overnight before you
begin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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