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Bean And Eggplant Stew Recipe

Name: Bean And Eggplant Stew
Ingredients: 1 c. Great Northern beans, dry; 2 Tbsp. Extra virgin olive oil; 3 x Bay leaves; 1 tsp Dry asil; 1/2 tsp Dry oregano; 1/2 lrg Spanish onion, sliced; 3 x Garlic cloves, chopped; 1 med Eggplant, diced; 1 1/2 c. Cooking liquid from beans; 20 x Sun-dry tomato halves, chopped; 1 Tbsp. Wine vinegar

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.13 view details

1 c. Great Northern beans, dry
2 Tbsp. Extra virgin olive oil
3 x Bay leaves
1 tsp Dry asil
1/2 tsp Dry oregano
1/2 lrg Spanish onion, sliced
3 x Garlic cloves, chopped
1 med Eggplant, diced
1 1/2 c. Cooking liquid from beans
20 x Sun-dry tomato halves, chopped
1 Tbsp. Wine vinegar

Directions

Cook beans in 3 1/2 c. of water for 1 1/2 to 2 hrs on the stovetop or possibly 10 to 15 min in a pressure cooker. Reserve cooking liquid.
Heat oil ina large soup kettle over medium heat. Saute/fry bay leaves, basil, oregano and onion till onion is soft and translucent/soft. Add in garlic and eggplant and saute/fry for 5 min.
Add in remaining ingredients. Cover and simmer, stirring ocasionally, till eggplant is tender.
Serve immediately.

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Amount Per Serving	%DV
Serving Size 177g
Recipe makes 4 servings
Calories 274
Calories from Fat 68	25%
Total Fat 7.78g	10%
Saturated Fat 1.18g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 219mg	9%
Potassium 1227mg	35%
Total Carbs 41.71g	11%
Dietary Fiber 14.0g	47%
Sugars 7.71g	5%
Protein 12.67g	20%

Bean And Eggplant Stew Recipe

Ingredients