Bean and Eggplant Stew
20
20
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 83g (2.9 oz)Amount per Serving
Calories 10340% of calories 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?
