Brunswick-style Sweet Soybeans

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* Exported from MasterCook *

 

Brunswick-style Sweet Soybeans

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium onion -- chopped

1/2 medium green bell pepper -- chopped

1 small celery rib -- chopped

1 medium tomato -- seeded and chopped

3/4 cup shelled frozen edamame

3/4 cup fresh, frozen, or canned corn kernels

2 tablespoons chopped flat-leaf parsley

1/2 cup vegetarian chicken broth or vegetable

broth

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

2 tablespoons soy bacon bits or crumbled cooked soy

bacon strips

 

Heat the oil in a saucepan over medium-high heat. Add the onion, pepper, and

celery and saute until the onion is translucent, about 5 minutes.

 

Add the tomato, edamame, corn, oarsley, broth, basil, and thyme. Simmer for 10

minutes, uncovered.

 

Mix in the soy bacon and serve.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 54 Calories; 4g Fat (56.8% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

NOTES : Anyone with Appalachian roots knows Brunswick stew and is probably

surprised to see it in a soy cookbook. Originally made with squirrel, then

chicken, this regional American dish dates back to the 1820s. It is rumored that

onions were the only vegetable used at first. Over time, other bounty from the

late summer and fall harvest was added to the pot. What gives this meatless

version authentic flavor is the smoky soy bacon bits. When you are in a hurry,

this dish comes together quickly. It will also keep and reheat well. Serve

over brown rice.

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