Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
1/2 cup dry baby lima beans or garbanzo beans
1/2 cup dry pinto beans or kidney beans
1/2 cup dry navy beans or great northern beans
4 cups cold water
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, minced
1 tablespoon olive oil or cooking oil
3 cups water
1 14-ounce can vegetable broth
1 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 14-ounce can diced tomatoes
1-1/2 cups low-sodium vegetable juice
Fresh marjoram (optional)
Directions:
Rinse beans; transfer to 4-quart Dutch oven and add the 4 cups water. Bring
to boiling; reduce heat. Simmer for 2 minutes; remove from heat.
Cover and
let stand for 1 hour. (Or, omit simmering and soak beans in cold water overnight
in a covered Dutch oven.)
Drain and rinse beans in a colander. In the same
covered Dutch oven cook the celery, onion, carrot, and garlic in the hot oil
until tender, stirring once or twice. Add beans. Stir in the 3 cups water,
the vegetable broth, thyme, marjoram, and pepper. Bring to boiling; reduce
heat.
Simmer covered, for 1-1/4 to 1-1/2 hours or until beans are tender.
Stir
in the undrained tomatoes and vegetable juice.
Heat through.
If desired, garnish
with fresh marjoram. Makes 5 servings.
