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Bean and Eggplant Stew

 

20

Yield

6

servings

Prep

30

min

Cook

2

hrs

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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