Bean Vegetable Combo

Recipe

Preparation

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.

Ingredients

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)

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