Free Recipe Bean-Vegetable Combo
Recipe Type: Free Salad Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 2
Ingredients for Bean-Vegetable Combo Recipe
1/3 c Onion, chopped
1/2 c Carrot, diced
1 Bay leaf
1 ts Margarine
2 c Cabbage
-(cut in 1-inch pieces)
1/4 ts Salt
1 ds Pepper
1 ds Garlic powder
1 c Dry pea (navy) beans
-cooked, unsalted, drained*
2 tb Bean cooking liquid
-OR- water
1 tb Green pepper
-(finely chopped)
Bean-Vegetable Combo Preparation
2 servings of about 1 cup each 80 calories per serving with bean liquid 66 calories per serving with water 1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan for 5 minutes. 2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low heat until cabbage is tender but crisp–about 5 minutes. 3. Add remaining ingredients. Heat to serving temperature–about 5 minutes. Stir as needed to prevent sticking. 4. Remove bay leaf. *NOTE: 1 cup canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 196 calories per serving with bean liquid; 180 with water. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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