beans

[Guest guest]

Here's the recipe. Today I got the bright idea to mix these beans with rice - more rice than beans. Kinda bland, which is surprising because the beans are tasty. I never put salt in them but the rice and beans needed some for my taste. I probably won't have them with the rice again, however in the past, I often put a little rice into the beans for protein but not enough to change the taste and that was good.

Enjoy

Elaine

Dried Beans in Seasoned Tomato Sauce

Yield: 12 servings

1 lb dried marrow or pinto beans

6 cups water

1 Tbsp olive oil

1 Tbsp vegetable oil

1 Tbsp minced fresh garlic (about 3 cloves)

1-1/2 lb onions, thickly sliced (about 4 medium)

1/4 tp marjoram or oregano

1/4 tp thyme

1 bay leaf, crumbled

2 Tbsp chopped fresh parsley

1 28 oz can tomatoes or 4 large fresh tomatoes

2 tp salt (optional)

1. Wash beans and soak overnight.

Bring to a boil, cover, and simmer 1 hour. Drain thoroughly and wash with cold water.

2. Heat oils in a heavy iron pot.

Add garlic, onions and herbs. Sauté until onions are soft but not brown, about 5 minutes.

3. Stir in tomatoes and simmer until well-blended.

4. Add drained beans, salt and just enough water to cover.

Bring to a boil, reduce heat, and simmer uncovered 1 hour.

calories 184

sodium 100

cholesterol 31

potassium 589

protein 10

fiber 11

fat 3

exchanges: per 1-cup serving

2 vegetables, 1-1/2 bread

1 fat