Indian spiced beans
6 3/4-cup sv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried red or kidney beans; |
| 4 | cups | Stock; |
| 1 | medium | Onion; sliced |
| 1 | medium | Tomato; chopped |
| 1 | clove | Garlic; chopped |
| 2 | xes | Dried red peppers; |
| Bay leaf; | ||
| ¼ | teaspoon | Fresh-ground black pepper; |
| ¼ | teaspoon | Ground cloves; |
Directions
Wash beans and remove any stones. Place all ingredients in a 4-quart saucepan. Bring to a boil and reduce heat. Cover and cook for 4 hours on low heat. Makes 4½ cups.
PER ¾ CUP: 210 *cals, 14 *gm dietary fiber, 230 *mg sodium Author's Note: Delicious served with 1 T of grated cheese per serving, chopped vegetables of choice, and salsa. Add a helping of cooked grain such as rice for a complete meal.
Source: T-Factor Diet
Posted on GEnie Food & Wine RT May 10, 1993 by A.ENGLISH [Al & Diane] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 04-29-94 From: Dale Shipp Date: 09-26-94