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Bean & Eggplant Stew

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Submitted by aaaaa

YIELD

6 servings

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 237
CUP ML GREAT NORTHERN BEANS
dried
2 3E+1
TABLESPOONS ML OLIVE OIL
3 3
EACH EACH BAY LEAVES *
1 5
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML OREGANO
dried
½ 0.5
LARGE LARGE SPANISH ONIONS
sliced
3 3
EACH EACH GARLIC CLOVES
minced
1 1
MEDIUM MEDIUM EGGPLANT
diced *
1 ½ 355
CUPS ML BEAN LIQUID *
20 2E+1
EACH EACH SUNDRIED TOMATOES
halves, minced *
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 103 40% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 6%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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