Provencal bean pot

Yield: 1 servings

Measure Ingredient
1½ tablespoon Olive oil
8 \N Links soy sausage; up to 10
1 large Onion; chopped
4 \N Cloves garlic; minced
2 mediums Carrots; sliced
4 \N Celery stalks; diced
¾ cup Vegetable stock or water
4 cups Cooked navy beans; drained (canned
\N \N ; okay)
1 \N 116 ounce ca diced tomatoes; undrained
2 teaspoons Marjoram
½ \N Teaspoon; thyme and rosemary
\N \N Salt and freshly ground pepper
½ cup Chopped fresh parsley

1. In a large non-stick skillet, heat just enough of the oil to lightly coat the bottom of the pan. When hot, arrange soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from heat and set aside until needed. 2. Heat remaining oil in a soup pot or steep-sided stir-fry pan. Add onion and garlic and saut? over medium heat until golden, about 8 minutes. 3. Add carrots, celery, and vegetable stock. Bring to a simmer, cover, and cook for 10 minutes. 4. Stir in beans, tomatoes, marjoram, thyme, and rosemary.

Bring to a simmer, cover, and cook over medium heat for 15 to 20 minutes.

If needed, add a small amount of water, enough to make the stew moist but not soupy. 5. Cut the soy sausage links into ¾-inch-thick slices and stir into the stew. Season to taste with salt and pepper. 6. If time allows, let the stew stand for an hour or two before serving; then heat through as needed. Just befor! e serving, stir in parsley. Serve in shallow bowls.

Makes 6 servings

MC-Busted By Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.

Converted by MM_Buster v2.0l.

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