World Vegetarian--White Beans w/Rosemary

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* Exported from MasterCook *

 

White Beans with Rosemary

 

Recipe By :Madhur Jaffrey's World Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : World Vegetarian (Jaffrey)

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried lima beans or any large white beans --

picked over and washed

1/4 cup olive oil

1 teaspoon finely chopped rosemary

OR 1/2 tsp. very finely crushed dried

rosemary

1 medium onion -- peeled & finely chopped

2 cloves garlic -- peeled & finely chopped

1 medium tomato -- finely chopped

1 bay leaf

1 1/4 teaspoons salt

freshly ground black pepper

 

Soak the beans overnight in water to cover by 5 inches or use the Quick

Soak Method (page 6). Drain and discard the soaking liquid.

 

Put the oil in a wide, medium pot and set over medium-high heat. When

hot, put in the rosemary, onion, and garlic. Stir and fry for 3 to 4

minutes or until the onion just starts to brown. Add the tomato and bay

leaf and stir for a minute, then add the drained beans, 3 1/2 cups of

water, salt, and pepper to taste. Stir and bring to a boil. Cover,

turn the heat down to low, and simmer gently for 1 1/2 hours, or until

the beans are quite tender.

 

 

S(ISBN):

" 0-517-596632-6 "

Copyright:

" 1999 "

 

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Per serving: 139 Calories (kcal); 14g Total Fat; (86% calories from

fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 670mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

NOTES : From Book: I adapted this recipe from a fashionable Paris

bistro, making it completely vegetarian. You can make it with large

white beans or large lima beans.

Here is my favorite way of serving it: I put it in the center of a

large plate, grate some Parmesan cheese over it, and then top it all

with some garlicky greens such as broccoli rabe, spinach, or Stir-Fried

Beet Greens with Ginger and Green Chiles (page 215). All you need then

is some crusty bread on the side.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0