Bean-vegetable Combo Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Onion, chopped
1/2 cup: Carrot, diced
1: Bay leaf,
1 tsp: Margarine,
2 cup: Cabbage, cut in 1-inch pieces
1/4 tsp: Salt,
1 dash: Pepper,
1 dash: Garlic powder,
1 cup: Dry pea, (navy) beans cooked, unsalted, drained*
2 tbsp: Bean cooking liquid OR- water,
1 tbsp: Green pepper, finely chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads