Recipe - Black Bean Hot Pot (A And P)

1 One half cup Cooked black beans;
preferably from 2/3cup
dried beans
1 tablespoon Oil
2 Onions; cut or sliced up
2 Carrots; cut or sliced up
2 Celery stalks; cut or sliced up
4 Cloves garlic; crushed
1 tablespoon Tomato paste
14 ounce Canned tomatoes
2 tablespoon Low sodium soy sauce
1 tablespoon Chopped fresh parsley
3 ounce Grated cheddar cheese

Drain the beans, reserve or make 1One fourth cups of the broth. Set aside.

Heat oil in pan, add onion and fry until softened. Add carrot, celery and
garlic and fry for 5 minutes, strring occasionally.

Add the reserved bean liquid, beans, tomato paste, tomatoes with their
juice and soy sauce. Cover and simmer for 45 minutes.

Stir in the parsley, then turn into a shallow overproof dish. Sprinkle with
cheese.

Place under a preheated broiler, until golden.

Serve 4. Prep 20. (Add time to cook the beans). Cooking time 50 mins. May
be frozen without the cheese topping. mcPER SERVING 37% cff: 263 cals; 11g
fat; 14g prot; 29g carb; 22mg chol; 841mg sod; 9.1g fiber.

*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative
Cooking Collection. ISBN 0920691226 from Pat Hanneman (Kitpath)

Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 11,
1998