med butter (any) bean casserole

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Mediterranean Butter Bean Casserole

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes New

 

Amount Measure Ingredient -- Preparation Method

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

1 pound butter beans

(navy beans or other dried white beans)

2 carrots -- scraped and sliced

1 celery stalks -- chopped (1-2)

1 large onion -- peeled and sliced

1 bay leaf

4 tablespoons olive oil

salt and freshly ground black pepper

freshly chopped parsley (optional)

 

Put the beans into a large pot, cover generously with cold water and let soak

overnight. Next day, drain and rinse the beans, then put them back into the pot

with the carrots, celery, onion, bay leaf, and olive oil. Bring to a boil - the

liquid will foam, but give it a stir and it will soon subside. Let simmer,

uncovered, for 2 hours) by which time the beans will be tender and the liquid

will be thick and creamy. Season to taste with salt and pepper, and serve with

chopped parsley on top, if you wish.

 

Description:

" any bean, stewed with carrots, celery, onion and bay (10pts) "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 457 Calories; 15g Fat (28.2% calories

from fat); 22g Protein; 63g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol;

93mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2

1/2 Fat.

 

NOTES : As long as you remember to soak the beans the night before, this

couldn't be simpler to make, and it's wonderfully warming and nutritious. Serve

it as a simple main course with good bread. If there's any left over, it's

excellent cold, with a squeeze of lemon, as a salad or a filling for pita bread.

Or, on cold winter days, you can blend it and pour it back into the saucepan

through a strainer for a smooth, creamy soup. Suitable for freezing. Serves 4

adults

 

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

 

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