Black bean hot pot (a&p)

4 Servings

Ingredients

Quantity Ingredient
1½ cup Cooked black beans; preferably from 2/3-cup dried beans
1 tablespoon Oil
2 Onions; sliced
2 Carrots; sliced
2 Celery stalks; sliced
4 Cloves garlic; crushed
1 tablespoon Tomato paste
14 ounces Canned tomatoes
2 tablespoons Low sodium soy sauce
1 tablespoon Chopped fresh parsley
3 ounces Grated cheddar cheese

Directions

Drain the beans, reserve or make 1-¼ cups of the broth. Set aside.

Heat oil in pan, add onion and fry until softened. Add carrot, celery and garlic and fry for 5 minutes, strring occasionally.

Add the reserved bean liquid, beans, tomato paste, tomatoes with their juice and soy sauce. Cover and simmer for 45 minutes.

Stir in the parsley, then turn into a shallow overproof dish. Sprinkle with cheese.

Place under a preheated broiler, until golden.

Serve 4. Prep 20. (Add time to cook the beans). Cooking time 50 mins. May be frozen without the cheese topping. mc-PER SERVING 37% cff: 263 cals; 11g fat; 14g prot; 29g carb; 22mg chol; 841mg sod; 9.1g fiber.

*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226>from Pat Hanneman (Kitpath) > Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 11, 1998

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