Broccoli and Navy Bean Stew

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Broccoli and Navy Bean Stew Ingredients

x Buckwheat spaghetti, cooked	x Navy beans (canned)
1/2 ts Red wine vinegar	1/2 ts Rosemary
x Brocolli	x Raw diced tomato
x Onions

Instructions for Broccoli and Navy Bean Stew

Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 t. of red wine vinegar, and saute some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti. If there isnt enough liquid, use a little of the spaghetti water. Also include a little rosemary (1/2 t. approx.) Cook a little longer. Serve with some raw diced tomato on top. Source: from a few recipes put together. Posted by Lois Patterson to the Fatfree Digest [Volume 15 Issue 23] Feb. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: BroccoliCuisine: Uncategorized