Indian spiced beans

6 3/4-cup sv

Ingredients

Quantity Ingredient
2 cups Dried red or kidney beans;
4 cups Stock;
1 medium Onion; sliced
1 medium Tomato; chopped
1 clove Garlic; chopped
2 xes Dried red peppers;
Bay leaf;
¼ teaspoon Fresh-ground black pepper;
¼ teaspoon Ground cloves;

Directions

Wash beans and remove any stones. Place all ingredients in a 4-quart saucepan. Bring to a boil and reduce heat. Cover and cook for 4 hours on low heat. Makes 4½ cups.

PER ¾ CUP: 210 *cals, 14 *gm dietary fiber, 230 *mg sodium Author's Note: Delicious served with 1 T of grated cheese per serving, chopped vegetables of choice, and salsa. Add a helping of cooked grain such as rice for a complete meal.

Source: T-Factor Diet

Posted on GEnie Food & Wine RT May 10, 1993 by A.ENGLISH [Al & Diane] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 04-29-94 From: Dale Shipp Date: 09-26-94

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