Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 Hi everybody! Thanks SO much for all the oven recipes I've received! They are a big help! I can't wait to try them! Here now is a summer sandwich recipe. It is sooooo good! Sometimes my mom doesn't like the vegetarian things I make, and she gets this weird looks on her face and says something like, " Eww, this tastes gross. " (Usually that's me saying it about her cooking. ;-) When she had one of these sandwiches she made that face, but instead of telling me it's gross she said, " Delicious! " Yay! Stamp of approval. :-D Anyway, enough blabbing. The sandwich can be made ahead of time for a nice lunch on the run, or for here in Texas, a nice light supper for on a hot steamy evening. Happy vegging! ~Emmy~ Bean L.T. Sandwiches ~~~~~~~~~~~~~~~~~~~~~~ Serving size: 6. 1 15-ounce can great northern beans or navy, drained 2/3 cup chopped red onion (about 1 small) 1/2 cup vegetable stock 1 & 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried 1/2 teaspoon salt 2 cloves garlic, finely chopped 6 whole wheat buns, split, or 12 pieces of bread 6 slices tomato 3 cups shredded lettuce Mayonnaise to spread on bun halves or slices of bread (optional) 1) Cook the beans, onion, vegetables stock, thyme, salt, and garlic in a 2-quart saucepan over medium heat for 6 to 8 minutes, stirring occasionally, until onion is tender. 2) Place bean mixture in blender or food processor, and blend until chunky. 3) Cover and refrigerate for 4 hours. 4) Spoon bean mixture on bottom half of buns or on 6 slices of the bread. Top with tomato, lettuce and remaining bun halves. ______________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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