Side Pannel
Bean-Vegetable Combo
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)
Directions
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 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
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 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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