Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Dried beans; preferably pink |
2 quarts | Water |
2 teaspoons | Minced garlic |
1 \N | Bay leaf |
1 \N | Onion; chopped |
1 cup | Chopped celery |
¼ cup | Brown rice |
1 large | Tomato; chopped |
2 larges | Carrots - (to 3); chopped |
1 \N | Turnip - (to 2); peeled, cubed |
2 smalls | Potatoes; cubed |
½ cup | Chopped parsley |
3 \N | Green onions; minced |
Soak beans about 8 hours in water. Add garlic, bay leaf, onion, celery, brown rice, tomato, carrots, turnips and potatoes. Cook 7 hours in a crockpot on low, keeping the mixture at bare simmer. Add parsley and green onions and cook 1 hour more. Yields 6 servings.
Each serving contains: 180 calories; 41 mg sodium; 0 mg cholesterol; 1 gram fat; 36 grams carbohydrates; 9 grams protein; 2.84 grams fiber Recipe Source: Los Angeles Times - 10-14-1999 Originally published in the Los Angeles Times Sunday Magazine May 9, 1926 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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