Recipe - Meatball Cassoulet

1 One fourth cup Dried navy beans
7 cup Water, divided
One half pound Ground round
2 tablespoon Worcestershire sauce,divided
1 teaspoon Salt, divided
One half cup Chopped onion
One half cup Chopped celery
1 Clove garlic, minced
One half teaspoon Dried whole basil
One half teaspoon Dried whole oregano
One half teaspoon Paprika
14 One half ounce Canned whole tomatoes,
Undrained and chopped
8 ounce Canned tomato sauce
4 ounce Canned chopped green chiles
Undrained
1 Medium carrot, scraped and
Grated
3 cup Hot cooked rice (cooked
Without salt or fat)

1.Sort and wash beans; place in a large Dutch oven. Add 4 cups water;
let soak 8 hours. Drain off water, reserving beans in Dutch oven.
2.Combine ground round, 1 tablespoon Worcesterhsire sauce and One fourth tsp
salt, stirring well to mix. Shape mixture into 18 meatballs. Place
meatballs in a large nonstick skillet; cook over medium heat, turning
gently, until evenly browned. Remove from heat.
3.Add meatballs, onion, celery, garlic, remaining Three fourths tsp salt,
reamining 1 tablespoon Worcesterhsire sauce, basil, oregano, and
paprika to beans in Dutch oven. Stir in remaining 3 cups water.
Cover and bring to a boil. Reduce heat, and simmer 1 One half hours or
until beans are tender. Stir in tomatoes, tomato sauce, chiles,
and carrot. Cover and simmer an additional 10 minutes. Ladle into
individual serving bowls, and top each serving with One half cup rice.
NUTRITIONAL ANALYSIS (PER SERVING): Calories 210, protein 15g, carbo
32g, fat 3g, saturated fat 1g, sodium 759g, cholesterol 30mg

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