Indian Spiced Beans Recipe
Yield: 6 3/4-cup svRecipe by luhu.jp
Ingredients:
2 cup: Dried red or kidney beans,
Dried red peppers,
4 cup: Stock,
Bay leaf,
1 medium: Onion, sliced
1/4 tsp: Fresh-ground black pepper,
1 medium: Tomato, chopped
1/4 tsp: Ground cloves,
1 centiliter: Garlic, chopped
Directions:
Wash beans and remove any stones. Place all ingredients in a 4-quart
saucepan. Bring to a boil and reduce heat. Cover and cook for 4
hours on low heat. Makes 4 1/2 cups.
PER 3/4 CUP: 210 *cals, 14 *gm dietary fiber, 230 *mg sodium
Authors Note: Delicious served with 1 T of grated cheese per serving,
chopped vegetables of choice, and salsa. Add a helping of cooked
grain such as rice for a complete meal.
Source: T-Factor Diet
Posted on GEnie Food & Wine RT May 10, 1993 by A.ENGLISH [Al & Diane]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005 From:
Sylvia Steiger Date: 04-29-94
From: Dale Shipp Date: 09-26-94
Source from luhu.jp
saucepan. Bring to a boil and reduce heat. Cover and cook for 4
hours on low heat. Makes 4 1/2 cups.
PER 3/4 CUP: 210 *cals, 14 *gm dietary fiber, 230 *mg sodium
Authors Note: Delicious served with 1 T of grated cheese per serving,
chopped vegetables of choice, and salsa. Add a helping of cooked
grain such as rice for a complete meal.
Source: T-Factor Diet
Posted on GEnie Food & Wine RT May 10, 1993 by A.ENGLISH [Al & Diane]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005 From:
Sylvia Steiger Date: 04-29-94
From: Dale Shipp Date: 09-26-94
Source from luhu.jp