| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Latimes3 | 6 | servings | |
INGREDIENTS
| 1 | c | Dried beans; preferably pink |
| 2 | qt | Water |
| 2 | ts | Minced garlic |
| 1 | Bay leaf | |
| 1 | Onion; chopped | |
| 1 | c | Chopped celery |
| 1/4 | c | Brown rice |
| 1 | lg | Tomato; chopped |
| 2 | lg | Carrots – (to 3); chopped |
| 1 | Turnip – (to 2); peeled, cubed | |
| 2 | sm | Potatoes; cubed |
| 1/2 | c | Chopped parsley |
| 3 | Green onions; minced |
INSTRUCTIONS
Soak beans about 8 hours in water. Add garlic, bay leaf, onion, celery, brown rice, tomato, carrots, turnips and potatoes. Cook 7 hours in a crockpot on low, keeping the mixture at bare simmer. Add parsley and green onions and cook 1 hour more. Yields 6 servings. Each serving contains: 180 calories; 41 mg sodium; 0 mg cholesterol; 1 gram fat; 36 grams carbohydrates; 9 grams protein; 2.84 grams fiber Recipe Source: Los Angeles Times - 10-14-1999 Originally published in the Los Angeles Times Sunday Magazine May 9, 1926 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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