1,000 Veg Recipes - Rattlesnake Stew

[Guest guest]

Like Kathleen, I also had this book for a long time, collecting dust on my

bookshelf. When I finally did look through it, I found lots to interest me, so

eveyrthing I'm sending this week is from this cookbook-

 

 

* Exported from MasterCook *

 

Rattlesnake Stew

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

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 cups water

2 cups unsalted vegetable broth

1 bay leaf

1/2 teaspoon poultry seasoning

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

1 1/2 cups celery chunks -- 1 1/2-inch pieces

1 1/2 cups boiling potatoes -- 1-inch pieces

1 cup corn kernels (fresh, cooked; canned,

drained; or frozen)

2 tablespoons tomato paste

1/4 teaspoon Tabasco sauce

1/8 teaspoon salt, or to taste

 

Serves 4 to 6 Of Course there's no rattlesnake meat in this stew--it's

rattlesnake beans that are responsible for the name. These slightly exotic

beans look like brown vitamin capsules with some black scratches, and they have

a smoky flavor. If you can't find rattlesnake beans, you can use adzuki beans,

which also have a smoky flavor, or you can use small white beans. If you do not

have unsalted vegetable broth, use all water; then after the beans are tender,

stir in enough bouillon cubes or packets to make 2 cups of broth.

 

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

 

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

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

 

Add the water, broth, bay leaf, and poultry seasoniing; bring to a boil. Add

the soaked beans, carrots, and celery; simmer, uncovered, 1 hour or until beans

are tender. Discard bay leaf.

 

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

longer.

 

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

before adding the potatoes.

 

 

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Per Serving (excluding unknown items): 110 Calories; 4g Fat (28.5% calories from

fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 75mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

 

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