- 1 medium eggplant, unpeeled
2 medium zucchini
1 large sweet potato, peeled
1 large white potato, unpeeled
2 large red peppers
1 leek
1 teaspoon dried rosemary leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
6 cloves garlic
1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed -- or 1 1/2 cups dried Garbanzo beans, cooked
1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed -- or 1 1/2 cups dried Red Kidney beans, cooked
1 can (15 ounces) Blackeye beans, drained and rinsed -- or 1 1/2 cups dried Blackeye beans, cooked
4 cans (14 1/2 ounces each) vegetable broth -- or fat-free reduced-sodium chicken broth
1/4 cup dry white wine
2 to 3 teaspoons white balsamic vinegar Salt & Pepper Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to 1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with cooking spray and sprinkle with combined herbs. Bake in preheated
425 F oven until vegetables are browned and tender, about 30 minutes.
2 to 3 minutes. Add roasted vegetables, beans, vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer, covered,
5 to 10 minutes. Season to taste with salt and pepper.
278, Carbohydrate
53 g, Protein
13 g, Fat
4 g, % of Calories from Fat
13, Sodium 562 mg and Cholesterol
0 mg.
*This recipe is provided courtesy of the Bean Education Awareness Network (BEAN), an information service of the American Dry Bean Board. Please send remarks to This e-mail address is being protected from spambots. You need JavaScript enabled to view it -- we are interested in your comments, needs and suggestions. For more information and bean recipes, send a self-addressed stamped envelope to: BEAN 115 Railway Plaza
Dept. Net Scotsbluff, NE 69361
