Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Armenian Beans with Dill \ Fom The Power of Your Plate by Neal Barnard, M.D Recipe by Dorothy Bates Makes 4 servings 1 cup dry white lima beans 3 garlic cloves, minced 1 celery stalk, thinly sliced 1 carrot, thinly sliced 1 teaspoon dried dill weed 1 teaspoon salt, or to taste Soak beans in several cups of water for 3 hours or overnight. Drain beans, add 3 cups of fresh water, and boil 1 to 1 1/2 hours until beans are tender. Drain and set aside. In a saucepan, combine 1/2 cup water, garlic, celery, and carrot. Cook until just tender, about 5 minutes. Add beans, dill, and salt. Per serving (1/4 of recipe) * Calories: 136 * Fat: 0.5 g * Saturated Fat: 0.1 g * Calories from Fat: 3.1% * Cholesterol: 0 mg * Protein: 8.9 g * Carbohydrates: 25.3 g * Sugar: 1.6 g * Fiber: 8.3 g * Sodium: 610 mg * Calcium: 36 mg * Iron: 2.9 mg * Vitamin C: 1.7 mg * Beta Carotene: 1419 mcg * Vitamin E: 0.3 mg Quote Link to comment Share on other sites More sharing options...
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