Free Recipe Provencal Bean Pot
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Provencal Bean Pot Recipe
1-1/2 tb Olive oil
8 Links soy sausage; up to 10
1 lg Onion; chopped
4 Cloves garlic; minced
2 md Carrots; sliced
4 Celery stalks; diced
3/4 c Vegetable stock or water
4 c Cooked navy beans; drained
-(canned
; okay)
1 116 ounce ca diced tomatoes;
-undrained
2 ts Marjoram
1/2 Teaspoon; thyme and rosemary
Salt and freshly ground
-pepper
1/2 c Chopped fresh parsley
Provencal Bean Pot Preparation
1. In a large non-stick skillet, heat just enough of the oil to lightly coat the bottom of the pan. When hot, arrange soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from heat and set aside until needed. 2. Heat remaining oil in a soup pot or steep-sided stir-fry pan. Add onion and garlic and saut? over medium heat until golden, about 8 minutes. 3. Add carrots, celery, and vegetable stock. Bring to a simmer, cover, and cook for 10 minutes. 4. Stir in beans, tomatoes, marjoram, thyme, and rosemary. Bring to a simmer, cover, and cook over medium heat for 15 to 20 minutes. If needed, add a small amount of water, enough to make the stew moist but not soupy. 5. Cut the soy sausage links into 3/4-inch-thick slices and stir into the stew. Season to taste with salt and pepper. 6. If time allows, let the stew stand for an hour or two before serving; then heat through as needed. Just befor! e serving, stir in parsley. Serve in shallow bowls. Makes 6 servings MC-Busted By Karen C. Greenlee By Karen C. Greenlee <greenlee@bellsouth.net> on Mar 14, 1999. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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