Broccoli & Navy Bean Stew Recipe

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Broccoli & Navy Bean Stew Ingredients

1 buckwheat spaghetti, cooked
1/2 tsp red wine vinegar
1 brocolli
1 onions
1 navy beans (canned)
1/2 tsp rosemary
1 raw diced tomato

A Recipe for
Broccoli & Navy Bean Stew

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Broccoli & Navy Bean Stew

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

Broccoli & Navy Bean Stew Directions

Cook some buckwheat spaghetti, and save the water. Heat some water
with about 1/2 t. of red wine vinegar, and saute some broccoli and
onions (cut up, of course). When near-tender, add some cooked navy
beans (I happened to have a can of Eden brand) and the drained
spaghetti. If there isn't enough liquid, use a little of the
spaghetti water. Also include a little rosemary (1/2 t. approx.)
Cook a little longer. Serve with some raw diced tomato on top.

Source: from a few recipes put together.

Posted by Lois Patterson <lpat@unixg.ubc.ca> to the Fatfree Digest
[Volume 15 Issue 23] Feb. 23, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

Serves: 1

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Broccoli & Navy Bean Stew Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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