MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemony White Bean & Carrot Spinach Salad
Categories: Beans, Vegetables, Citrus, Herbs, Greens
Yield: 6 Servings
1 1/2 c Dry Great Northern beans
5 md Carrots; in 1/2" pieces
1 md Onion; halved, thin sliced
2 cl Garlic; minced
1/2 ts Dried oregano; crushed
1/4 ts (ea) salt & black pepper
4 1/2 c Chicken stock
5 oz Pkg fresh baby spinach
2 ts Fine shredded lemon peel
3 tb Lemon juice
1 md Avocado; halved, seeded,
- peeled, chopped
3/4 c Crumbled feta cheese
1/3 c Pistachio nuts; coarse
- chopped
Lemon wedges (opt)
Rinse beans; drain. In a 4 to 5 quart Dutch oven combine
beans and enough water to cover beans by 2 inches. Bring
to boiling; reduce heat. Simmer, uncovered, for 10
minutes. Remove from heat. Cover and let stand for 1
hour. Rinse and drain beans.
In a 3 1/2 or 4 quart slow cooker combine the soaked
beans, carrots, onion, garlic, oregano, salt, and pepper.
Pour stock over mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on
high-heat setting for 3 1/2 to 4 hours. If desired,
remove 1/2 cup of the cooking liquid; set aside. Drain
bean mixture; discard any remaining cooking liquid.
Return bean mixture to the hot cooker. Stir in spinach,
lemon peel, and lemon juice. Let stand, covered, for 5
minutes.
Transfer bean mixture to a serving platter. Top with
avocado, cheese, and pistachios. If desired, drizzle with
enough of the reserved cooking liquid to moisten. If
desired, serve with lemon wedges.
Makes 6 servings.
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
MMMMM
... I almost killed someone with spicy chilli once.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS -
telnet://tinysbbs.com:3023 (1:229/452)