Vegetables Recipes

1/2 cup chopped onion • 1/2 cup chopped red or green pepper • 1 teaspoon minced garlic • 1/2 small jalapeρo chili, veins and seeds discarded, minced • 1 1/4 teaspoons dried thyme leaves • 1/4 teaspoon ground allspice • 1 tablespoon vegetable oil • 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth • 2 cans (15 ounces each) Red or Black beans or 3 cups cooked dry-packaged Red or Black beans, rinsed, drained • 2 cups cubed peeled sweet potatoes (1/2-inch cubes) • 3 tablespoons lime juice

1. Sautι onion, pepper, garlic, jalapeρo, thyme, and allspice in oil in medium saucepan 3 to 4 minutes. 2.Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.

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• 1 pound dry packaged Navy beans • 8 ounces sliced bacon, cubed • 2 cups chopped onions • 2 teaspoons minced garlic • 1/3 cup unsulphured molasses • 1/3 cup packed light brown sugar • 2 teaspoons prepared mustard • 1/2 teaspoon dry mustard • 1/4 teaspoon ground allspice • 2 bay leaves • 2 teaspoons salt • 1 teaspoon pepper

1. Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3-quart casserole. 2. Stir bacon and reamining ingredients into beans. Bake, covered, at 250F degrees for 1 hour; uncover and bake until desired thickness, 4-6 hours, stirring every hour.

Note:

• 1/4 cup sliced celery • 1/4 cup coarsely chopped onion • 1/4 cup coarsely chopped green pepper • 1 teaspoon margarine • 1/2 of 16-oz. can tomatoes • 1/8 teaspoon garlic powder • 1/16 teaspoon salt • Dash pepper • 1 1/4 cups dried navy beans, cooked, unsalted, drained

1. Cook celery, onion, and green pepper in margarine until tender - about 5 minutes. 2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil. 3. Add beans and return to a boil. Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced - about 30 minutes. Stir occasionally to prevent sticking.

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