| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Soup/stew, Beans |
6 |
Servings |
INGREDIENTS
| 375 |
g |
Black Eye Beans,soaked |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Stalks celery,including leaves, sliced |
| 2 |
|
Carrots, sliced |
| 2 |
|
Tomatoes, peeled, chopped |
| 1 |
tb |
Tomato paste |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Basil leaves |
| 6 |
c |
Water |
|
|
Salt, pepper to taste |
INSTRUCTIONS
In a large pan, heat the olive oil, and lightly fry the onion, celery and
carrots for 5 minutes. Add tomatoes, soaked beans, tomato paste, sugar,
garlic, basil, salt, pepper and water. Bring to the boil and simmer covered
for 1 hour or until the beans are tender. Check seasonings before serving.
From "Book Of Beans And Spices", Admiral Brand beans, McCormick spices, and
New Idea magazine. Typed by Greg Mayman, 1997. Tested & enjoyed several
times :-)))
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
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