pink beans and veg stew

[Guest guest]

I liked the idea of beans with onion, carrot and parsnips.

not sure about the cream gravy....

 

 

* Exported from MasterCook *

 

Pink Beans and Vegetable Stew

 

Recipe By :Jacqueline Heriteau 1978

Serving Size : 8 Preparation Time :0:00

Categories : Beans Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon vegetable oil

5 tablespoons butter -- divided use

1 cup peeled minced yellow onion

1 cup scraped grated carrot

1 cup scraped grated parsnip

4 cups cooked pink or pinto beans -- (with liquid)

whole milk -- as needed

3 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg

salt and black pepper

 

1. Heat the oil and 2 tbs butter in a large Dutch oven over medium heat and

saute the onion, carrot and parsnip until the onion is translucent. Add the

beans and bean liquid; cover and simmer 45 minutes. Drain the cooking liquid and

reserve; if there aren't 2 cups, add milk to make 2 cups.

 

2. Melt remaining butter in a medium saucepan over low heat and stir in the

flour to make a smooth paste. Add the warm bean liquid all at once, and stir

quickly to smooth the sauce. Add the salt and nutmeg. Simmer, stirring, until

the sauce thickens. Mix with the vegetables. Taste and add more salt, and the

pepper, if desired.

 

Source:

" Complete Book of Beans [iSBN 0501514746] "

 

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Per Serving (excluding unknown items): 232 Calories; 8g Fat (31.5% calories from

fat); 9g Protein; 32g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 349mg

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

 

NOTES : A nice melange of root vegetables with pink beans in a cream sauce.

 

Nutr. Assoc. : 0 0 4288 2495 20144 2838 0 0 0 0 0