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225 g
1
1
850 ml
2
1
15 ml
Garnish
15 ml |
red kidney
beans or others such as black eyed or pinto beans - soaked and drained
medium
sized onion, sliced
bay leaf
pints
brown stock
stalks
celery, chopped
medium
sized carrot, chopped
cider
vinegar
salt and
ground black pepper
few
parsley stalks
parsley |
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Method :
Simmer the beans, onion, parsley
stalks, bay leaf and stock in a large, covered pan for 30 minutes. Add the celery and carrot, return
to the boil and simmer for a further 30-45 minutes, or until the
beans and vegetables are tender. Discard the bay leaf and parsley
stalks. Season with salt and pepper and
stir in the vinegar. Sprinkle with the chopped parsley
just before serving. Serves 4
Per Serving : 1 g fat, 15 g fiber.
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