Southwest stew
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Southwest stew
  Southwest    Beans    Stews  
Last updated 6/12/2012 1:23:50 AM. Recipe ID 57100. Report a problem with this recipe.
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      Title: Southwest stew
 Categories: Beans, Meatless
      Yield: 4 Servings
      1 c  Small white beans -- dried
      4 c  Water
      2 c  Shredded cabbage
      1 c  Chopped carrots
    1/2 c  Chopped onion
      2    Jalapeno peppers -- diced
      4    Cloves garlic -- crushed
      1 ts Kosher salt -- ground
    1/4 ts Ground black pepper
     10 oz Spinach -- fresh
      4    Plum tomatoes -- ripe
      8 oz Fresh mushrooms
      2 tb Olive oil
      2 oz Queso fresco -- crumbled
  Or feta cheese (about 1/4 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] 

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Recipe ID 57100 (Apr 03, 2005)

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