LOW FAT -- Smoked Bean Ragout

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* Exported from MasterCook *

 

Smoked Bean Ragout

 

Recipe By :

Serving Size : 9 Preparation Time :0:00

Categories : Cooking Light 1995 Meatless

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried white beans

1 cup dried baby lima beans

6 cups water

1/2 teaspoon barbecue smoke seasoning (such as Hickory

Liquid Smoke)

2 bay leaves

4 whole garlic heads

2 cups butternut squash -- peeled, and cubed

4 cups vertically sliced onion

1/2 cup sherry

1 tablespoon balsamic vinegar

2 teaspoons sugar

1 (14 1/2-ounce) can vegetable broth

1/2 teaspoon dried savory

1/2 teaspoon dried marjoram

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

1 bay leaf

2 cups chopped tomato

 

Sort and wash beans; place in a Dutch oven.

 

Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.

Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan.

Add 6 cups water, liquid smoke seasoning, and 2 bay leaves; bring to a boil.

Cover, reduce heat, and simmer 45 minutes. Drain beans in a colander; discard

bay leaves. Set beans aside.

 

Remove white papery skin of garlic heads, making sure not to peel or separate

cloves. Wrap each head separately in aluminum foil.

 

Bake at 350 degrees for 1 hour; let cool for 10 minutes. Separate cloves, and

squeeze to extract 1/3 cup pulp; discard skins. Set pulp aside.

 

Steam squash, covered, 6 minutes or until crisp-tender; set aside.

 

Combine onion and sherry in Dutch oven. Cover and cook over medium heat 10

minutes. Stir in vinegar and sugar. Cook, uncovered, over medium-high heat 15

minutes or until onion turns deep golden, stirring frequently. Add beans, garlic

pulp, squash, broth, and next 7 ingredients; bring to a boil. Reduce heat;

simmer 15 minutes. Remove from heat; discard bay leaf, and stir in tomato.

 

(serving size: 1 cup)

 

Source:

" Cooking Light, March 1995, page 84 "

Copyright:

" © Cooking Light "

 

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Per serving: 255 Calories (kcal); 1g Total Fat; (5% calories from fat); 13g

Protein; 47g Carbohydrate; trace Cholesterol; 441mg Sodium

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

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve over Corn Risotto.

 

NOTES : Millennium Restaurant.

Nutr. Assoc. : 5511 2114 0 3962 0 3507 2406 4288 0 0 0 0 0 0 0 0 0 0 0 0