Home |
Search |
Today's Posts |
![]() |
|
Recipes (alt.food.recipes) An alternative recipe newsgroup. For the posting and sharing of recipes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.recipes
|
|||
|
|||
![]()
REC - Veggie Beans with Barley - RFC Cookbook page 24
rec.food.cooking - cookbook - page 24 Soups, Salads & Vegetables Veggie Beans with Barley I have adapted this recipe over the past 5 years. I do not know if it is truly vegetarian and I'm sure it's probably not vegan. My vegetarian friends love it. I usually serve this dish over pasta but its a bit tricky. This tends to be a thick dish so a delicate pasta such as angel hair is not appropriate. Spaghetti is too thick and interferes with the taste. I've found a thin spaghetti type of pasta works best. This dish is also terrific scooped into big bowls with a bit of grated onion. Season to taste but the recipe has seasoning guidelines. Serve with salad of field greens and a light vinaigrette dressing along with a fresh loaf of crusty bread. Spicewise, this dish may be bland for some tastes. Keep tasting. I've added more and less of some spices. At times I've added cayenne pepper. Use your own judgement. 4 quarts (3.8 l) water 1/2 pound (250 g) dried kidney beans[*] 1/2 pound (250 g) dried Great Northern beans 1 cup (240 ml) extra virgin olive oil 6 garlic cloves, large dice 1/4 cup (about 10 g) chopped parsley 2 small onions, large dice 1/4 pound (125 g) barley 6 carrots, chopped 1/2 bunch chopped celery (trim tops, but leave some of leaves) 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 bay leaf 28 ounces (800 g) whole tomatoes, crushed with hands 2 large potatoes, peeled and diced 5 ounces (150 g) fresh spinach, cleaned and trimmed 1/2 teaspoon salt, or to taste 1 teaspoon pepper, or to taste [*] Canned kidney beans can be substituted and ou can skip the 50 minutes cooking, below. Bring water to the boil in a large covered pot. Stir in kidney beans and cook uncovered over medium heat for 50 minutes, stirring occasionally. Add the Great Northern beans, olive oil, garlic, parsley, onions and barley. Cook over medium heat for 30 minutes. Add carrots, celery, basil, oregano, bay leaf, and tomatoes and cook over medium heat, stirring frequently for at least an hour or until beans are mushy. Add potatoes, spinach, salt and pepper. Continue to cook and stir 30 minutes. Source: Michael Lonergan (DOG 3) - Missouri, USA |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
REC - Thai Dumplings - RFC Cookbook page 5 | General Cooking | |||
REC - Fusilli Northshore - RFC Cookbook page 36 | Recipes | |||
REC - Stuffed Peperoncini - RFC Cookbook page 15 | General Cooking | |||
REC - Stuffed Peperoncini - RFC Cookbook page 15 | Recipes | |||
REC - Mushroom Pate - RFC Cookbook page 8 | Recipes |