Title: Bean-Vegetable Combo
Categories: Salad
Yield: 2 Servings

1/3	c	Onion, chopped
1/2	c	Carrot, diced
1		Bay leaf
1	ts	Margarine
2	c	Cabbage (cut in 1-inch pieces)
1/4	ts	Salt
1	ds	Pepper
1	ds	Garlic powder
1	c	Dry pea (navy) beans cooked, unsalted, drained*
2	tb	Bean cooking liquid OR- water
1	tb	Green pepper (finely chopped)

2 servings of about 1 cup each 80 calories per serving with bean liquid 66 calories per serving with water

1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low heat until cabbage is tender but crisp--about 5 minutes.

3. Add remaining ingredients. Heat to serving temperature--about 5 minutes. Stir as needed to prevent sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 196 calories per serving with bean liquid; 180 with water.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

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