Post by chief_cook2 on Jan 28, 2003 10:41:27 GMT -6
Prep: 5 min, Cook: 35 min.
For 4 Servings:
2 tsp. olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1 lb. canned navy beans, rinsed and drained
1/2 cup vegetable stock
1 Tbs. sage, crumbled
2 Tbs. celery leaves, chopped
2 tsp. lemon juice
1/8 tsp. pepper
Heat oil in a heavy saucepan over medium heat. Sauté onion and garlic 3-4 minutes or until onion softens. Add beans, stock, sage, and celery leaves. Cover saucepan and simmer 25-30 minutes, stirring occasionally. Remove cover and simmer 5-10 minutes or until thickened. Stir in lemon juice and pepper.
Per serving: calories 162, fat 2.7g, 15% calories from fat, cholesterol 0mg, protein 8.5g, carbohydrates 26.8g, fiber 5.9g, sugar 5.8g, sodium 44mg, diet points 2.8.
For 4 Servings:
2 tsp. olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1 lb. canned navy beans, rinsed and drained
1/2 cup vegetable stock
1 Tbs. sage, crumbled
2 Tbs. celery leaves, chopped
2 tsp. lemon juice
1/8 tsp. pepper
Heat oil in a heavy saucepan over medium heat. Sauté onion and garlic 3-4 minutes or until onion softens. Add beans, stock, sage, and celery leaves. Cover saucepan and simmer 25-30 minutes, stirring occasionally. Remove cover and simmer 5-10 minutes or until thickened. Stir in lemon juice and pepper.
Per serving: calories 162, fat 2.7g, 15% calories from fat, cholesterol 0mg, protein 8.5g, carbohydrates 26.8g, fiber 5.9g, sugar 5.8g, sodium 44mg, diet points 2.8.