Yield: 8 Servings
|1||Big chopped onion|
|1 cup||Rough chopped mushrooms (more if you like)|
|2||Cloves minced garlic|
|1||Bay leaf (up to)|
|6||Peppercorns (or lots of fresh ground pepper)|
|Salt to taste|
|3 cans||Your favorite beans (I used pintos); drained and rinsed (6 cups cooked beans)|
|Wine (up to)|
|2 cups||Frozen peas|
|1 cup||Flour (try 1/2 wheat; 1/2 white)|
|¼ cup||Egg replacer|
|(or put 1 egg white in cup and fill with milk to 1/2 cup level)|
|2 teaspoons||Baking powder|
|Lots of pepper|
|1||Shake of rosemary|
Hi, this is one of those "It tastes better the next day" meals Saute one big chopped onion in red wine until soft. Dump 1 cup rough chopped mushrooms in (more if you like). Saute until liquid begins to evaporate. Put in garlic, bay leaf, peppercorns, thyme, and salt to taste.
Put in beans. Put in enough wine to make it soupy (for every 3 wine put in 1 water). (You might want to put in 1 tsp flour mixed in water to get a denser broth). Simmer for a long time. Let sit overnight.
On 2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings.
Dumplings: Mix all ingredients thoroughly. Drop by spoonsful on to low boiling pot. Cover and let simmer for 10 mins (don't turn down heat!).
Both recipes adapted from the Joy of Cooking.
(EILEEN 'LEE' KATMAN)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .