butter bean kiev

[Guest guest]

a bit too much butter and oil but the idea of a veggie burger or bean pattie

prepared like this appeals to me. all the dishes in this book are " special " or

fussy entertainment entrees

 

 

* Exported from MasterCook *

 

Butter Bean Kiev with Garlic Butter

 

Recipe By :Harvest Collection: A Vegetarian Cookbook for All Seasons

Serving Size : 4 Preparation Time :0:00

Categories : Autumn

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dried butter beans -- see directions

2/3 cup whole wheat bread crumbs

salt and black pepper

2 tablespoons polyunsaturated margarine

1 onion -- diced

1 egg

2 tablespoons lowfat 1% milk

polyunsaturated oil

GARLIC BUTTER:

6 tablespoons unsalted butter

2 cloves garlic -- finely chopped

1 teaspoon chopped fresh parsley

 

Soak the butter beans overnight. Drain, rinse and place in a pot of cold water.

Bring to a boil and cook rapidly for 10 minutes. Reduce the heat and simmer for

about 1 1/2 hours. Drain. Yield: 3 cups cooked butter beans.

 

To prepare the garlic butter, soften the butter and blend in the garlic and

parsley. Roll in wax paper and chill until firm.

 

Mash the butter beans and mix in half of the breadcrumbs and seasoning. Melt the

margarine and saute the onion until soft, but do not allow to turn brown. Add

the onion to the butter bean mixture and mix well. Shape the mixture into four

cutlets. Place a cube or slice of garlic butter in the center of each cutlet,

and mold the mixture around it.

 

Lightly beat the egg with the milk. Egg wash each cutlet and coat with the

remaining breadcrumbs. Saute each side of the cutlets until golden brown. See

variations and garnish.

 

VARIATION:

Alternatively, broil or bake the cutlets, turning once. Use any other cooked

bean as the base of the cutlets. Replace the garlic butter with an herb or lemon

butter, or slices of cheese.

 

GARNISH:

selection of chutneys; feathered tomato; cucumber; fresh chervil; sliced black

currant or other berry.

 

Cuisine:

" Vegetarian "

Source:

" Gardner Merchant, Ltd. (Avery 1994) "

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

 

Per Serving (excluding unknown items): 433 Calories; 23g Fat (46.3% calories

from fat); 16g Protein; 45g Carbohydrate; 15g Dietary Fiber; 94mg Cholesterol;

273mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 4 1/2 Fat.

 

 

Nutr. Assoc. : 2391 0 0 0 0 0 0 0 0 0 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Cookbooks: http://home.earthlink.net/~kitpath/

New: Lots of California Produce Recipes