Recipe - Smoked Bean Ragout

1 cup Dried white beans
1 cup Dried baby lima beans
6 cup Water
One half teaspoon Liquid Barbecue Smoke.
2 Bay leaves
4 Whole garlic heads
2 cup Cubed peeled butternut
Squash
4 cup Vertically cut or sliced up onion
One half cup Sherry
1 tablespoon Balsamic vinegar
2 teaspoon Sugar
14 One half ounce Can vegetable broth
One half teaspoon Dried savory
One half teaspoon Dried marjoram
One half teaspoon Salt
One half teaspoon Dried thyme
One half teaspoon Pepper
One fourth teaspoon Ground nutmeg
1 Bay leaf
2 cup Chopped tomatoes

Sort and wash beans: place in a Dutch oven. Cover with water to 2 inches
above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover
and let stand 1 hour. Drain beans, and return to pan. Add 6 cups water,
liquid smoke seasoning, and 2 bay leaves; bring to a boil. Cover, reduce
heat, and simmer 45 minutes. Drain beans in a colander; discard bay leaves.
Set beans aside.

Remove white papery skin of garlic heads, making sure not to peel or
separate cloves. Wrap each head separately in aluminum foil. Bake at 350
for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to
extract 1/3 cup pulp; discard skins. Set pulp aside.

Steam squash, covered, 6 minutes or until crisptender; set aside.

Combine onion and sherry in Dutch oven. Cover and cook over medium heat 10
minutes. STir in vinegar or sugar. Cook, uncovered, over mediumhigh heat
15 minutes or until onion turns dep golden, stirring frequently. Add beans,
garlic pulp, squash, broth, and next 7 ingredients; bring to a boil. Reduce
heat; simmer 15 minutes. Remove from heat; discard bay leaf, and stir in
tomato. Yield: 9 servings (1 cup serving size).

NOTES : Nan's Pressure Cooker Adaptations: Soak beans in 6 cup water
overnight. Add vegetable broth, liquid smoke and bay leaves and bring to
high pressure. Cook 5 minutes and let pressure release naturally. Add
garlic, squash, onion, (omit sherry for sauteing) balsamic vinegar, and
spices. Bring back to high pressure. Cook for 5 minutes. Release pressure
and add tomatoes.

Source: It is from an article on vegetarian restaurants in San Francisco in
the March issue of Cooking Light.

Posted by nanetteb@csn.org to the Fatfree Digest [Volume 17 Issue 3] Apr.
4, 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 and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

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