Two-bean stew
Yield: 4 Servings
Ingredients:
- 2 19-oz cans or 4 cups cooked -beans (ANY 2 kinds)
- 1 c Water or vegetable broth
- 2 md Scrubbed potatoes chopped
- 2 md Carrots chopped
- 2 md Onions chopped
- 2 c Other vegetables
Instructions:
chopped -(eg turnip celery -kohlrabi) 2 ts Tamari soy sauce 2 To 3 bay leaves 2 ts Each thyme marjoram and -garlic powder 1 To 2 tomatoes or sweet red -pepper chopped (optional) 1/2 c Flour 3/4 c Water 1/2 c Minced fresh parsley or -frozen green peas -Salt and pepper to taste In large Dutch oven or heavy saucepan place drained liquid from beans. Set beans aside. Add water cover and bring to boil. Add vegetables soy sauce and herbs. Cover bring to boil reduce heat and simmer for about 8 minutes or until veggies are still a little crunchy. Add beans and tomatoes to cooked veggies. Cover and bring to boil. Combine flour and water in jar with tight fitting lid. Shake well then slowly add mixture to hot stew stirring while it thickens. Add parsley reduce heat and simmer for 3 to 4 minutes. Adjust seasonings to taste. Makes 6 hearty servings 1 1/2 cups each. Per serving: 303 cal 10 g fiber 15 g protein 3 g fat no cholesterol (analysis based on chick-peas and red kidney beans). This recipe is from *Becoming Vegitarian. The Complete Guide to Adopting a Healthy Vegitarian Diet* by V. Melina B. Davis & V. Harrison Macmillan Toronto Canada 1994. Elyse Abraham
