Curried Navy Beans

[Guest guest]

Substitute for the chicken broth, and this is vegan. It goes with the recipe,

following, for Coconut Rice.

 

 

* Exported from MasterCook *

 

Curried Navy Beans

 

Recipe By :Don Mauer

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 medium russet potatoes -- peeled and cut into 1/2 " pieces

3/4 teaspoon dried crushed red pepper

2 cans (19-ounce) navy beans -- rinsed, drained, and divided

2 cups low-sodium fat-free chicken broth

2 teaspoons minced fresh ginger

1/4 teaspoon turmeric -- (optional) up to 1/2 teas.

1 large onion -- chopped

2 teaspoons olive oil

1 tablespoon hot curry powder

3/4 teaspoon salt

3/4 teaspoon black pepper

1 large tomato -- chopped

3/4 cup chopped fresh cilantro

 

Cook potato and red pepper in boiling water to cover 15 minutes or until tender.

Drain and set aside.

 

Process 1 cup beans, broth, ginger, and, if desire, turmeric in a food processor

or blender until smooth.

 

Sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until

tender. Add curry powder; cook 1 minute. Stir in

potato, pureed bean mixture, remaining beans, salt, and black pepper. Reduce

heat to low; simmer, stirring occasionally, 5 minutes

or until thickened. Sprinkle with tomato and cilantro.

 

Per 1-cup serving: Calories 176 (11% from fat); Fat 2.2 g(sat 0.4g; mono 1g;

poly 0.4g); Protein 9.5g; Carb 30.6g; Fiber 5.8g; Chol

0mg; Iron 3.9mg; Sodium 230mg; Calc 91mg

 

Source:

" Southern Living, August 2000 "

S(Formatted by):

" KETS on 1/31/01 "

Yield:

" 8 cups "

 

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Serving Ideas : Serve with Coconut Rice, if desired.

 

 

Nutr. Assoc. : 0 3002 0 0 26076 0 0 0 0 0 0 0 0