Bean-vegetable combo
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Onion, chopped |
| ½ | cup | Carrot, diced |
| 1 | Bay leaf | |
| 1 | teaspoon | Margarine |
| 2 | cups | Cabbage (cut in 1-inch pieces) |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | dash | Garlic powder |
| 1 | cup | Dry pea (navy) beans cooked, unsalted, drained* |
| 2 | tablespoons | Bean cooking liquid OR- water |
| 1 | tablespoon | Green pepper (finely chopped) |
Directions
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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