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Ingredients Jump to Instructions ↓

  1. 1 c Great Northern beans, dried

  2. 2 tb Olive oil

  3. 3 Bay leaves

  4. 1 t Dried asil

  5. 1/2 ts Dried oregano

  6. 1/2 lg Spanish onion -- sliced

  7. 3 Garlic cloves -- minced

  8. 1 md Eggplant -- diced

  9. 1 1/2 c Cooking liquid from beans

  10. 20 Sun-dried tomato halves

  11. -minced 1 tb Wine vinegar

  12. 3 1/2 cups of water for 1 1/2 to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker. Reserve cooking liquid.

Instructions Jump to Ingredients ↑

  1. Heat oil ina large soup kettle over medium heat. Saute bay leaves, basil, oregano and onion until onion is soft and translucent. Add garlic and eggplant and saute for 5 minutes. Add remaining ingredients. Cover and simmer, stirring ocasionally, until eggplant is tender. Serve immediately. Per serving: 272 cal; 13 g prot; 305 mg sod; 46 g carb; 8 g fat; 0 mg chol; 140 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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