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Vegetarian Red Bean Stew from the Recipes EU Collection

 


Vegetarian Red Bean Stew Recipe

...brought to you by Recipes EU





Vegetarian Red Bean Stew
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2 c dried red beans -- washed
: sorted
1/3 c olive oil
1 1/2 md white onions -- diced
2 ts salt
1/2 ts freshly ground black pepper
4 garlic cloves -- crushed
7 oz cn diced green chili peppers
: mild fire roasted
2 md parsnips -- peel and chop
2 md carrots -- peel and chop
2 celery ribs -- chopped
1 md zucchini -- trimmed and
: sliced
1 md yellow squash -- trimmed and
: sliced
: red or green salsa -- for
: garnish
: shredded cheddar cheese --
: for topping

Wash, sort and generally pick over the dried beans, discarding debris.
Place the beans in a pot with 2 quarts of water; bring to a boil.
Cover, reduce to a gentle simmer and cookuntil the small beans are
creamy, not powdery, 45 to 60 minutes. Remove from the heat. ^ Heat
the olive oil in a large stockpot or Dutch oven over medium heat.
Cook the onions with 1 teaspoon of the salt and the black pepper
until golden, 10 to 15 minutes. Add the garlic, reduce the heat and
cook, stirring frequently, until the aroma is released. ^ Pour the
red beans and cooking liquid into the stockpot, along with the chili
peppers, parsnips and carrots. Turn the heat up to medium and cook at
a low boil for 10 minutes. Add the remaining vegetables and 1
teaspoon salt. Simmer until all the vegetables are soft, about 10 to
15 minutes longer. Ladle into large bowls and serve hot with a dollop
of salsa. Yield: 4 to 6 servings

Copyright (c) 1994 by Mary Sue Milliken and Susan Feniger Mexa
Mexicana. NY: Wm. Morrow (Pub) [mcRecipe 21 Sep 96 patH] Recipe By
: Based on idea by Too Hot Tamales (TVFN)

From: Date:
 


This Vegetarian Red Bean Stew Recipe brought to you from the Recipes.eu.com recipe collection

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Dieting made easy

If you enjoy your food, but want to drop a dress size and develop your overall healthfulness, then, as most people know, you ought to undertake a specially configured balanced dietary regime. At best, this ought to contain five portions of fruit and vegetables on a daily basis and take in an appropriate blend of protein, carbs and fats.

When planning a meal plan, you have to also make efforts to moderate your consumption of fats, refined carbohydrate and salt.

When starting a weight loss program, people frequently direct your attention to supermarket and branded food products claiming to be 'low in fat'. This is far too often a miscalculation, since a food product may well be reduced in fat, but whilst still being high in carbohydrates and calories.

One useful tip is to drink plenty of water. Sometimes in the course of a busy day, you fancy that you are peckish but actually you may need a refreshing tumbler of water or orange squash. The feelings of thirst and hunger are nearly the same, albeit one results in a fat tummy and one does not.

Instead of focusing on the many foods that you need to leave out of your meal plan, look at the good foods that you are able to bring into your dietary regime. If you manage to inject a few beneficial fruit & vegetables into your diet, you'll discover that you feel more full and have a much lower risk of being tempted by those unwholesome mid-afternoon sweets and chocolates.


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Vegetarian Red Bean Stew - a delicious recipe from Recipes.eu.com