Watermargin Mixed Bean Hot Pot

[Guest guest]

Figured I'd better send something that wasn't sweet-

 

 

* Exported from MasterCook *

 

Watermargin Mixed Bean Hot Pot

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups mixed dried beans, lentils, and split peas -- soaked and

drained

12 cups water

2 tablespoons vegetable oil

1 large red onion -- diced

1 large green or red bell pepper -- seeded and diced

1 cup diced celery

4 to 6 cloves garlic -- minced

2 carrots -- peeled and cut into 3/4-inch pieces

2 cups peeled, diced winter squash or sweet

potatoes

1/2 cup barley, brown rice, or quinoa

1/4 cup dry sherry

2 to 3 tablespoons minced fresh parsley

1 1/2 tablespoons dried oregano

1 tablespoon chili powder

2 teaspoons dried thyme

1 teaspoon ground black pepper

1 teaspoon salt

2 cups shredded kale, spinach, or escarole

lettuce

 

Place the beans and water in a large saucepan and cook for 45 minutes. Drain,

reserving about 8 cups of the liquid, and set aside.

In another large saucepan, heat the oil and add the onion, bell pepper, and

celery and saute for about 4 minutes. Add the garlic and chile and cook for 5

minutes more over medium heat.

Add the legumes, reserved cooking liquid, carrots, squash, barley, sherry,

parsley, and seasonings (except the salt) and cook for 1 to 1 1/2 hours over low

heat, stirring occasionally. Stir in the salt and kale and cook 10 minutes

more.

Ladle the soup into bowls. Serve with French bread and good company.

 

 

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Per serving: 71 Calories (kcal); 4g Total Fat; (50% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 316mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0