Hungarian Stew

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* Exported from MasterCook *

 

Hungarian Stew

 

Recipe By :Kathleen Mayes and Sandra Gottfried

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion -- chopped

2 garlic cloves -- mashed

2 tablespoons vegetable oil

1 1/2 teaspoons Szeged (Hungarian) sweet paprika

1/2 cup dried yellow split peas -- soaked and drained

1/2 cup dried Anasazi beans -- soaked and drained

1/2 cup dried cannellini beans -- soaked and drained

1/2 cup dried Dixie butter peas -- soaked and drained

1 bay leaf

6 cups water

1/2 cup turnips -- diced

1 cup carrrots -- diced

1/2 cup celery -- chopped

2 teaspoons salt

freshly ground black pepper -- to taste

 

Saute onion and garlic in oil with paprika. Add beans, bay leaf and water. Bring

to boil. Simmer covered for 1 hour. Add vegetables, salt and pepper and simmer 1

more hour or until beans and vegetables are tender. Remove bay leaf and serve

hot.

 

Makes 4 to 6 servings.

 

 

 

Source:

" Boutique Bean Pot "

Copyright:

" 1992 Kathleen Mayes and Sandra Gottfried "

 

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Per Serving (excluding unknown items): 164 Calories; 7g Fat (38.3% calories from

fat); 7g Protein; 19g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1105mg

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

 

NOTES : A stew with four legumes, well-flavored with turnips and carrots, and

hearty for a cold winter evening beside a crackling log fire. Serve the stew

piping hot with a warm, crusty baguette or French bread.

 

 

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