VEGAN--White Bean Stew

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* Exported from MasterCook *

 

White Bean Stew

 

Recipe By :Adaped by Susan Voisin

Serving Size : 6 Preparation Time :0:10

Categories : Beans Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans cannelini beans -- or navy beans (about 3 cups)

1 head garlic -- (the whole bulb--15-20 cloves--or more!)

1 tablespoon olive oil

4 carrots -- peeled and chopped

2 medium yellow onions -- chopped

1 14 ounce can whole tomatoes -- chopped

1 cup water

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup fresh parsley -- or 2 tbsp dried

1 tablespoon lemon juice

 

Break the garlic bulb into cloves and peel off the skin.

 

Heat the oil in a heavy bottomed stockpot over low hear. Cook the garlic,

onion, and carrots in the oil until the onion is soft and golden. Keep the lid

on between stirrings.

 

Add the beans to the pot. Then add the tomatoes, crushing any large chunks into

smaller pieces. Add the water. Cover the pot and simmer for about an hour.

 

Stir in the salt and pepper. If you're serving the stew right away, add all the

parsley and the lemon juice. If you're serving it later or at room temperature,

add half the parsley and then add the rest and the lemon juice right before

serving.

 

S(VegList):

" posted 2/19/99 by lybbe "

Start to Finish Time:

" 1:10 "

 

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Per serving: 155 Calories (kcal); 3g Total Fat; (15% calories from fat); 8g

Protein; 27g Carbohydrate; 0mg Cholesterol; 389mg Sodium

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

Other Carbohydrates

 

NOTES : This is a great recipe that tastes even better the next day. You can

add as much garlic as 2 whole bulbs without it being overpowering--just be

careful not to chop the cloves. For a stronger garlic taste, I mash a few of

the cloves against the side of the pot as it cooks.

 

Great served over rice!

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