Yield: 8 servings
|2 cups||Great northern beans|
|1 large||Yellow onion; chopped|
|2||Celery stalks; chopped|
|1 large||Green pepper; chopped|
|2||Garlic cloves; crushed|
|1½ teaspoon||Curry powder|
|2 tablespoons||Parsley; flakes|
|2 tablespoons||Lemon juice|
|1 tablespoon||Soy sauce, low sodium|
|1 dash||Black peppercorns; ground to|
Preparation Time: 3:15 Cook the beans in the 2 quarts water until tender, about 2 hours. Drain, reserving the liquid. Preheat the oven to 350 degrees. Saute the onion, celery, green pepper, and garlic in the ½ cup water for 10 minutes. Remove from heat and add the cooked beans, 1½ cups bean-cooking liquid, and seasonings. Pour into a casserole dish and bake for 1 hour.
Hint: Mash or grind up the leftovers for a delicious cold sandwich spread. From the recipe files of Sue Smith, SueSmith9@.... Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1⅘.