Recipe - Bean-Vegetable Combo

1/3 cup Onion, chopped
One half cup Carrot, minced
1 Bay leaf
1 teaspoon Margarine
2 cup Cabbage
(cut in 1inch pieces)
One fourth teaspoon Salt
1 ds Pepper
1 ds Garlic powder
1 cup Dry pea (navy) beans
cooked, unsalted, drained*
2 tablespoon Bean cooking liquid
OR water
1 tablespoon Green pepper
(finely chopped)

2 servings of about 1 cup each 80 calories per serving with bean liquid 66
calories per serving with water

1. Stirfry onion, carrot, and bay leaf in margarine in hot frypan for 5
minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low heat
until cabbage is tender but crispabout 5 minutes.

3. Add remaining ingredients. Heat to serving temperatureabout 5 minutes.
Stir as needed to prevent sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in place of cooked
dried beans; then omit salt in step 2. About 196 calories per serving with
bean liquid; 180 with water.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * MealMaster format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini