Bean & Eggplant Stew
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
great northern beans
dried |
|
| 2 | tablespoons |
olive oil
|
|
| 3 | each |
bay leaves
|
*
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | large |
spanish onions
sliced |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | medium |
eggplant
diced |
*
|
| 1 ½ | cups |
bean liquid
|
* |
| 20 | each |
sundried tomatoes
halves, minced |
*
|
| 1 | tablespoon |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
great northern beans
dried |
|
| 3E+1 | ml |
olive oil
|
|
| 3 | each |
bay leaves
|
*
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 0.5 | large |
spanish onions
sliced |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | medium |
eggplant
diced |
*
|
| 355 | ml |
bean liquid
|
* |
| 2E+1 | each |
sundried tomatoes
halves, minced |
*
|
| 15 | ml |
white wine vinegar
|
|
Directions
Cook beans in 3½ cups of water for 3½ to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker.
Reserve cooking liquid.
Heat oil in a large soup kettle over medium heat.
Sauté bay leaves, basil, oregano and onion until onion is soft and translucent.
Add garlic and eggplant and sauté for 5 minutes.
Add remaining ingredients.
Cover and simmer, stirring ocasionally, until eggplant is tender.
Serve immediately.
