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  Recipe Home » Salads » Bean-Vegetable Combo
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  Bean-Vegetable Combo
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 278
Ingredients:
1/3 cup Onion, chopped
1/2 cup Carrot, diced
1 Bay leaf
1 tsp Margarine
2 cup Cabbage (cut in 1-inch pieces)
1/4 tsp Salt
1 dash Pepper
1 dash Garlic powder
1 cup Dry pea (navy) beans cooked, unsalted, drained*
2 tbsp Bean cooking liquid OR- water
1 tbsp Green pepper (finely chopped)
Instructions:
2 servings of about 1 cup each 80 calories per serving with bean
liquid 66 calories per serving with water

1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan
for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low
heat until cabbage is tender but crisp--about 5 minutes.

3. Add remaining ingredients. Heat to serving temperature--about 5
minutes. Stir as needed to prevent sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in place of
cooked dried beans; then omit salt in step 2. About 196 calories per
serving with bean liquid; 180 with water.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
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