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| Black Bean Hot Pot (A&P) Recipe |
Category: Stews
Rating:
N/A
Servings: 4
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Ingredients
1 1/2 cup cooked black beans; preferably from 2/3-cup d
1 tablespoon oil
2 onions; sliced
2 carrots; sliced
2 celery stalks; sliced
4 cloves garlic; crushed
1 tablespoon tomato paste
14 oz canned tomatoes
2 tablespoon low sodium soy sauce
1 tablespoon chopped fresh parsley
3 oz grated cheddar cheese
Cooking Directions:
Drain the beans, reserve or make 1-1/4 cups of the broth. Set aside.
Heat oil in pan, add onion and fry until softened. Add carrot, celery and garlic and fry for 5 minutes, strring occasionally.
Add the reserved bean liquid, beans, tomato paste, tomatoes with their juice and soy sauce. Cover and simmer for 45 minutes.
Stir in the parsley, then turn into a shallow overproof dish. Sprinkle with cheese.
Place under a preheated broiler, until golden.
Serve 4. Prep 20. (Add time to cook the beans). Cooking time 50 mins. May be frozen without the cheese topping. mc-PER SERVING 37% cff: 263 cals; 11g fat; 14g prot; 29g carb; 22mg chol; 841mg sod; 9.1g fiber.
*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226 >from Pat Hanneman (Kitpath) >
Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)*
stews
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