Yield: 6 servings
|1¼ cup||Dried navy beans|
|7 cups||Water, divided|
|½ pounds||Ground round|
|2 tablespoons||Worcestershire sauce,divided|
|1 teaspoon||Salt, divided|
|½ cup||Chopped onion|
|½ cup||Chopped celery|
|1 \N||Clove garlic, minced|
|½ teaspoon||Dried whole basil|
|½ teaspoon||Dried whole oregano|
|14½ ounce||Canned whole tomatoes,|
|\N \N||Undrained and chopped|
|8 ounces||Canned tomato sauce|
|4 ounces||Canned chopped green chiles|
|1 \N||Medium carrot, scraped and|
|3 cups||Hot cooked rice (cooked|
|\N \N||Without salt or fat)|
1.Sort and wash beans; place in a large Dutch oven. Add 4 cups water;
let soak 8 hours. Drain off water, reserving beans in Dutch oven.
2.Combine ground round, 1 tablespoon Worcesterhsire sauce and ¼ tsp
salt, stirring well to mix. Shape mixture into 18 meatballs. Place meatballs in a large nonstick skillet; cook over medium heat, turning
gently, until evenly browned. Remove from heat.
3.Add meatballs, onion, celery, garlic, remaining ¾ tsp salt, reamining 1 tablespoon Worcesterhsire sauce, basil, oregano, and paprika to beans in Dutch oven. Stir in remaining 3 cups water.
Cover and bring to a boil. Reduce heat, and simmer 1½ hours or until beans are tender. Stir in tomatoes, tomato sauce, chiles, and carrot. Cover and simmer an additional 10 minutes. Ladle into individual serving bowls, and top each serving with ½ cup rice.
NUTRITIONAL ANALYSIS (PER SERVING): Calories 210, protein 15g, carbo 32g, fat 3g, saturated fat 1g, sodium 759g, cholesterol 30mg