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Bean and Vegetable Stew

Posted By archives On March 29, 2010 @ 10:15 am In Beans and Legumes,Soups and Stews | No Comments

4 OZ butter beans
2 OZ lentils
3 onions
3 carrots
3 tomatoes
1 green pepper
1 turnip
2 stalks celery
2 bay leaves
1 TSP yeast extract
1 TBSP lemon juice
salt and black pepper

Soak the beans overnight, or pour boiling water over them and leave for 1 hour. Simmer them in about 2 pints of liquid, until half cooked. Add the washed lentils, and continue simmering for about 30 minutes. Now add the bay leaves and sliced vegetables, allowing more time for the root vegetables. When everything is tender, add the lemon juice, yeast extract and seasonings. Serve with freshly baked, wholemeal bread.

Both adapted from, “Healthy eating, a vegan cookbook for a new age” by Joyce D’Silva
I don’t know an American term for butter beans, but they are the great big fat ones.

Submitted by Shell to the old Fatfree list


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