Meatball cassoulet

Yield: 6 Servings

Ingredients:

1 1/4 c Dried navy beans
7 c Water divided
1/2 lb Ground round
2 tb Worcestershire sauce divided
1 ts Salt divided
1/2 c Chopped onion
1/2 c Chopped celery
1 Clove garlic minced
1/2 ts Dried whole basil
1/2 ts Dried whole oregano
1/2 ts Paprika
14 1/2 oz Canned whole tomatoes Undrained and chopped
8 oz Canned tomato sauce
4 oz Canned chopped green chiles Undrained
1 Medium carrot scraped and Grated
3 c Hot cooked rice (cooked

Instructions:

Without salt or fat) 1.Sort and wash beans; place in a large Dutch oven. Add 4 cups water; let soak 8 hours. Drain off water reserving beans in Dutch oven. 2.Combine ground round 1 tablespoon Worcesterhsire sauce and 1/4 tsp salt stirring well to mix. Shape mixture into 18 meatballs. Place meatballs in a large nonstick skillet; cook over medium heat turning gently until evenly browned. Remove from heat. 3.Add meatballs onion celery garlic remaining 3/4 tsp salt reamining 1 tablespoon Worcesterhsire sauce basil oregano and paprika to beans in Dutch oven. Stir in remaining 3 cups water. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Stir in tomatoes tomato sauce chiles and carrot. Cover and simmer an additional 10 minutes. Ladle into individual serving bowls and top each serving with 1/2 cup rice. NUTRITIONAL ANALYSIS (PER SERVING): Calories 210 protein 15g carbo 32g fat 3g saturated fat 1g sodium 759g cholesterol 30mg