* Exported from MasterCook *
Bean and Pepper Topping
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked beans -- drained well
1/2 small red onion -- cut into 1/4-inch dice (about 1/4 cup)
1/2 red bell pepper -- or yellow, cored, seeded, cut into 1/4-inch dice (about 1/2 cup)
1/2 green bell pepper -- or 1 whole ancho chili, cored, seeded, cut into 1/4-inch dice (about 1/2 cup)
1 stalk celery -- cut into 1/4-inch dice
2 tablespoons finely chopped fresh tarragon -- chervil, and/or basil leaves
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons red wine vinegar -- or to taste
1 1/2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
Combine the beans, onions, bell peppers, celery, herbs, vinegar, oil,
salt, and pepper in a mixing bowl and toss to mix. Correct the seasoning,
adding vinegar or salt to taste. Add a little water, if necessary, to make
a mixture that is moist but not wet.
Makes about 3 cups (serving 6 one-half cup servings).
AuthorNote: There are many candidates for this topping: Italian cannellini
beans, pea beans, navy beans, or fava beans. For a Latin American flavor,
you could even use black beans. Whichever beans you use, cook them until
quite soft.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 129 Calories; 4g Fat (25.7%
calories from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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