Provencal bean pot

1 servings

Ingredients

QuantityIngredient
tablespoonOlive oil
8Links soy sausage; up to 10
1largeOnion; chopped
4Cloves garlic; minced
2mediumsCarrots; sliced
4Celery stalks; diced
¾cupVegetable stock or water
4cupsCooked navy beans; drained (canned
; okay)
1116 ounce ca diced tomatoes; undrained
2teaspoonsMarjoram
½Teaspoon; thyme and rosemary
Salt and freshly ground pepper
½cupChopped fresh parsley

Directions

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.