Ingredients :
1 Cup Dry Navy Beans
2 1/2 Cups Water
3 Tablespoons White Wine (Dry)
3 Tablespoons White Wine Vinegar
2 Tablespoons Minced Onion
3 Tablespoons Minced Fresh Parsley
1 Teaspoon Salt -- (To 1 1/2)
1 Teaspoon Freshly Ground Pepper -- Or To Taste
Preparation Method :
1. Do not presoak beans.
2. Add navy beans to 1 c. cold water in an uncovered, medium sauce pan (enough water to cover the beans) and bring to a boil over medium heat.
3. Reduce to a simmer and cook for 1 1/2 - 2 hours stirring occasionally adding additional water as necessary to keep the beans covered.
4. After beans are tender but not mushy, remove from heat, drain and let cool at room temperature.
5. Add remaining ingredients. Mix well and refrigerate for at least 12 hours, stirring occasionally, to blend flavors before serving.
Serves 4
Per Serving (excluding unknown items) :
188 Calories;
1g Fat (3.4% calories from fat);
12g Protein;
33g Carbohydrate;
13g Dietary Fiber;
0mg Cholesterol;
547mg Sodium.
Exchanges:
2 Grain(Starch);
1/2 Lean Meat;
0 Vegetable;
0 Fat;
0 Other Carbohydrates.
Source : "Bob & Rob Allison's Ask Your Neighbor, WNZK 690 Detroit"
Formatted by : Chupa Babi
* Exported from MasterCook *
