| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | Rice | 1 | servings |
INGREDIENTS
| 1 | c | Cannellini Beans; Dried |
| 1 | c | Lima Beans; Dried |
| 2 | tb | Olive Oil |
| 1 2/3 | c | Tomato; Chopped |
| 1 | c | Red Bell Pepper; Chopped |
| 1 | c | Yellow Pepper; Chopped |
| 3/4 | c | Onion; Chopped |
| 3/4 | c | Zucchini; Diced |
| 3/4 | c | Yellow Squash |
| 1 | ts | Dried Rosemary |
| 2 | Garlic Cloves; Minced | |
| 2/3 | c | Water |
| 1/3 | c | Kalamata Olives; Pitted And Sliced |
| 1 1/4 | ts | Saffron Threads; Crushed |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 14 1/2 | oz | Vegetable Broth |
| 3 | c | Cooked Wild Rice |
INSTRUCTIONS
Sort and wash beans; place in a large dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside. Heat oil in a large Dutch oven over medium heat. Add tomato and next 7 ingredients (tomato through garlic); sauté 5 minutes or until tender. Add beans, water, and next 6 ingredients (water through broth); cover, reduce heat, and simmer 1 hour or unitl beans are tender. Stir in rice, and simmer an additional 3 minutes or until thoroughly heated. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Jan 30, 1999, converted by MM_Buster v2.0l.
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