Yield: 6 Servings
|1 pounds||Butter beans; cooked|
|2||Cloves garlic; crushed|
|14 ounces||Canned tomatoes|
|3 larges||Onions; finely chopped|
|¼ pint||Vegetable stock; condensed|
|2 tablespoons||Fresh mint or 1 tb dry mint|
Saute onions and garlic in a little of the stock until starting to soften.
Add the tomatoes and the cooked beans and the mint. Season to taste. Simmer gently, covered, for about 20 minutes to allow the flavours to blend.
Posted to MC-Recipe Digest V1 #822 by James and Susan Kirkland <kirkland@...> on Oct 01, 1997