Rattlesnake Stew

[Guest guest]

You might be wondering why a vegetarian is posting a " rattlesnake " recipe -- but

this is for rattlesnake beans, not the snake. I adapted this recipe from

the cookbook, 1,000 Vegetarian Recipes. I started following the recipe, but the

stew was waaay too thick, so I kept adding water/veg broth until I discovered it

had been doubled from the amounts called for in the original recipe. Then I had

to increase the spices, tomato paste, etc., so here is how I ended up making the

recipe. *This* is what I needed the poultry seasoning blend for (thanks again

to all who responded). The stew turned out to be *delicious*! The brand of

rattlesnake beans I found are from the company " Bob's Red Mill Natural Foods " .

I found them at Harry's Farmer's Market in Atlanta, GA.

 

 

* Exported from MasterCook *

 

Rattlesnake Stew -- Adapted

 

Recipe By :Adapted from Recipe in 1,000 Vegetarian Recipes

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup rattlesnake beans

1 tablespoon vegetable oil

1 1/2 cups chopped onions

1/2 cup chopped green bell peppers

2 cloves garlic -- minced

4 cups water

4 cups unsalted vegetable broth

2 bay leaves

4 sprigs fresh thyme -- to 6 sprigs

1 teaspoon poultry seasoning

2 cups carrot chunks -- (1 1/2-inch pieces)

1 cup celery chunks -- (1 1/2-inch pieces)

2 medium boiling potatoes -- (1 -inch pieces)

1 15.25 oz can corn kernels -- rinsed & drained

1 6 oz can tomato paste

2 teaspoons Tabasco

1 teaspoon salt -- or to taste

freshly ground black pepper to taste

 

1. Soak the beans in water overnight, or use the quick-soak method. Drain.

 

2. In a 6-quart pot, heat the oil over medium- high heat. Add the onions, bell

peppers, and garlic; cook, stirring, until softened, about 3 minutes.

 

3. Add the water, broth, bay leaves, thyme sprigs, and poultry seasoning; bring

to a boil. Add the soaked beans, carrots, and celery; simmer, uncovered, 1 hour

or until beans are tender.

 

4. Add the potatoes, corn, tomato paste, Tabasco, and salt. Simmer 30 minutes

longer. Discard the bay leaves and thyme sprigs.

 

Variation: You can use any variety of bean, but be sure to cook until tender

before adding the potatoes.

 

Converted by MC_Buster.

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 116 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g

Protein; 24g Carbohydrate; 0mg Cholesterol; 444mg Sodium

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

0 Other Carbohydrates

 

NOTES : If you don't have unsalted vegetable broth, use an equal amount of water

and then add boullion cubes or concentrate during the last 30 minutes of

cooking. Cooking beans in salt toughens them, so they should be cooked in

unsalted water.

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