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---------- Recipe via Meal-Master (tm) v8.02
Title: Bean-Vegetable Combo
Categories: Salads
Yield: 2 servings
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)
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
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