Yield: 6 servings
|1 cup||Dried beans; preferably pink|
|2 teaspoons||Minced garlic|
|1 cup||Chopped celery|
|¼ cup||Brown rice|
|1 large||Tomato; chopped|
|2 larges||Carrots - (to 3); chopped|
|1||Turnip - (to 2); peeled, cubed|
|2 smalls||Potatoes; cubed|
|½ cup||Chopped parsley|
|3||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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