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Title: Broccoli and Navy Bean Stew
Categories: Bean Lowfat Grain
Yield: 1 Servings
| x | Buckwheat spaghetti, cooked | |
| 1/2 | ts | Red wine vinegar |
| x | Brocolli | |
| x | Onions | |
| x | Navy beans (canned) | |
| 1/2 | ts | Rosemary |
| x | Raw diced tomato |
Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 t. of red wine vinegar, and saute some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti. If there isn't enough liquid, use a little of the spaghetti water. Also include a little rosemary (1/2 t. approx.) Cook a little longer. Serve with some raw diced tomato on top.
Source: from a few recipes put together.
Posted by Lois Patterson Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
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