Recipe - Broccoli And Navy Bean Stew

x Buckwheat spaghetti, cooked
One half teaspoon Red wine vinegar
x Brocolli
x Onions
x Navy beans (canned)
One half teaspoon Rosemary
x Raw minced tomato

Cook some buckwheat spaghetti, and save the water. Heat some water with
about One half t. of red wine vinegar, and saute some broccoli and onions (cut
up, of course). When neartender, add some cooked navy beans (I happened
to have a can of Eden brand) and the drained spaghetti. If there isn't
enough liquid, use a little of the spaghetti water. Also include a little
rosemary (One half t. approx.) Cook a little longer. Serve with some raw minced
tomato on top.

Source: from a few recipes put together.

Posted by Lois Patterson lpat@unixg.ubc.ca to the Fatfree Digest [Volume
15 Issue 23] Feb. 23, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip