World Veg -- White Beans with Rosemary

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* Exported from MasterCook *

 

White Beans with Rosemary

 

Recipe By :Madhur Jaffrey's World Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : World Vegetarian (Jaffrey)

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried lima beans or any large white beans -- picked over

and washed

1/4 cup olive oil

1 teaspoon finely chopped rosemary

OR 1/2 tsp. very finely crushed dried

rosemary

1 medium onion -- peeled & finely chopped

2 cloves garlic -- peeled & finely chopped

1 medium tomato -- finely chopped

1 bay leaf

1 1/4 teaspoons salt

freshly ground black pepper

 

Soak the beans overnight in water to cover by 5 inches or use the Quick Soak

Method (page 6). Drain and discard the soaking liquid.

 

Put the oil in a wide, medium pot and set over medium-high heat. When hot, put

in the rosemary, onion, and garlic. Stir and fry for 3 to 4 minutes or until

the onion just starts to brown. Add the tomato and bay leaf and stir for a

minute, then add the drained beans, 3 1/2 cups of water, salt, and pepper to

taste. Stir and bring to a boil. Cover, turn the heat down to low, and simmer

gently for 1 1/2 hours, or until the beans are quite tender.

 

 

S(ISBN):

" 0-517-596632-6 "

Copyright:

" 1999 "

 

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Per Serving (excluding unknown items): 139 Calories; 14g Fat (86.0% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 670mg

Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat.

 

NOTES : From Book: I adapted this recipe from a fashionable Paris bistro,

making it completely vegetarian. You can make it with large white beans or

large lima beans.

Here is my favorite way of serving it: I put it in the center of a large

plate, grate some Parmesan cheese over it, and then top it all with some

garlicky greens such as broccoli rabe, spinach, or Stir-Fried Beet Greens with

Ginger and Green Chiles (page 215). All you need then is some crusty bread on

the side.

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