Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Ground meat |
2 \N | Cloves garlic smashed |
2 \N | Onions grated |
1 \N | Celery cut in little cubes |
2 \N | Tomatoes, peeled, seeded and chopped |
½ cup | Dry black beans |
½ cup | Dry white beans |
1 cup | Coliflower cut in little peaces |
½ cup | Fresh green beans chopped |
½ cup | Fresh peas |
2 \N | Potatoes cut in little cubes |
½ cup | Very thin pasta crashed |
½ cup | Rice |
\N \N | Salt |
\N \N | Pepper |
Saute the meat with garlic, onions , celery, and tomatoes stirring for 10 minutes. Add white beans, black beans, let cook for a while. The time you let cook your beans depends on how hard you like your fresh vegetables.
Add, by order, while boiling: carrots, green beans, peas, potatoes, pasta and rice, salt, pepper. Cook for another 15 minutes.
Posted to JEWISH-FOOD digest V97 #024 by Daniella De Picciotto <daniela@...> on Jan 21, 1997.