Recipe - Southwest Stew

1 cup Small white beans; dried
4 cup Water
2 cup Shredded cabbage
1 cup Chopped carrots
One half cup Chopped onion
2 Jalapeno peppers; minced
4 Cloves garlic; crushed
1 teaspoon Kosher salt; ground
One fourth teaspoon Ground black pepper
10 ounce Spinach; fresh
4 Plum tomatoes; ripe
8 ounce Fresh mushrooms
2 tablespoon Olive oil
2 ounce Queso fresco; crumbled

Or feta cheese (about One fourth cup) Place beans in a strainer, rinse under
running water removing any debris. In a medium saucepan place beans and
water; bring to a boil; reduce heat and simmer, covered, for 1 hour.
Stir in cabbage, carrots, onion, chilies, garlic, salt and pepper.
Continue to simmer, covered, until the beans are tender and the broth is
slightly thickened, 45 minutes to an hour, adding more water, if necessary,
to keep the beans covered with liquid.
Wash the spinach and remove the thick stems. Tear or cut leaves into
small pieces; set aside.
Cut tomatoes in halves lengthwise. Remove stems from mushrooms. Lightly
brush tomatoes and mushrooms with olive oil. Arrange on a broiler pan.
Broil under high heat until the tomatoes and mushrooms are lightly browned,
about 4 minutes.
Or, the tomatoes and mushrooms may be arranged on skewers and broiled or
charcoal grilled.
Just before serving, stir spinach into the white beans; cover and cook
for 3 to 4 minutes. Spoon the white bean mixture onto individual serving
plates; arrange broiled tomatoes and mushrooms over the beans. Drizzle
lightly with remaining olive oil and sprinkle with queso fresco (cheese). 4
servings.
Nutrition information per serving: 390 calories, 12 grams fat, 800
milligrams sodium.

The Team: Robert Del Grande, chef/owner of Cafe Annie in Houston, teamed up
with registered dietitian Carolyn O'Neil, CNN's Atlanta nutrition
correspondent to develop this recipe.

The American Insitute of Wine and Food has a booklet of recipes developed
by top chefs and nutritionists. Review by Loretta Scott of the Riverside
Press Enterprise, who tested this recipe. "Be sure to roast or boil the
mushrooms and tomatoes, as directed. It adds flavor to the finished stew."
"Somehow I forgot to add the cheese the first time around; the stew was
even better with the cheese the next day." PE 2 Apr 92

[mcRecipe 19 Au 96 patH]

Posted to Digest eatlf.v096.n127

Date: Mon, 19 Aug 1996 08:50:38 0500

From: matejka@bga.com (Anita A. Matejka)