• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Bean-Vegetable Combo

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1/3 c Onion, chopped
  • 1/2 c Carrot, diced
  • 1 Bay leaf
  • 1 ts Margarine
  • 2 c Cabbage
  • -(cut in 1-inch pieces)
  • 1/4 ts Salt
  • 1 ds Pepper
  • 1 ds Garlic powder
  • 1 c Dry pea (navy) beans
  • -cooked, unsalted, drained*
  • 2 tb Bean cooking liquid
  • -OR- water
  • 1 tb Green pepper
  • -(finely chopped)


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

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

3. Add remaining ingredients. Heat to serving temperatureabout 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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