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Name: Booze Beans and Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Salt to taste; (or put 1 egg white in cup; 1/2 ts Salt; Lots of pepper; 2 Cloves minced garlic; Wine; 1 -(up to); 1/4 c milk; Red wine; 1 c Rough chopped mushrooms; 1 pn Thyme; 3 cn Your favorite beans (I used; 6 Peppercorns (or lots of; 2 ts Baking Powder; 2 c Frozen peas; 1 c Flour (try 1/2 wheat; 1/2; 1 Bay leaf; 1 Shake of rosemary; 4 -(up to); 1/4 c Egg replacer; 1 Big chopped onion

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INGREDIENTS

Salt to taste
(or put 1 egg white in cup
1/2 ts Salt
Lots of pepper
2 Cloves minced garlic
Wine
1 -(up to)
1/4 c milk
Red wine
1 c Rough chopped mushrooms
1 pn Thyme
3 cn Your favorite beans (I used
6 Peppercorns (or lots of
2 ts Baking Powder
2 c Frozen peas
1 c Flour (try 1/2 wheat; 1/2
1 Bay leaf
1 Shake of rosemary
4 -(up to)
DUMPLINGS
1/4 c Egg replacer
1 Big chopped onion

INSTRUCTIONS

Hi, this is one of those "It tastes better the next day" meals Saute one big chopped onion in red wine until soft. Dump 1 cup rough chopped mushrooms in (more if you like). Saute until liquid begins to evaporate. Put in garlic, bay leaf, peppercorns, thyme, and salt to taste. Put in beans. Put in enough wine to make it soupy (for every 3 wine put in 1 water). (You might want to put in 1 tsp flour mixed in water to get a denser broth). Simmer for a long time. Let sit overnight. On 2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings. Dumplings: Mix all ingredients thoroughly. Drop by spoonsful on to low boiling pot. Cover and let simmer for 10 mins (dont turn down heat!). Both recipes adapted from the Joy of Cooking. EKATMAN@MIDWAY.UCHICAGO.EDU (EILEEN LEE KATMAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Booze Beans and Dumplings

Salt to taste
 (or put 1 egg white in cup
1/2 ts Salt
 Lots of pepper
2 Cloves minced garlic
 Wine
1 -(up to)
1/4 c milk
 Red wine
1 c Rough chopped mushrooms
1 pn Thyme
3 cn Your favorite beans (I used
6 Peppercorns (or lots of
2 ts Baking Powder
2 c Frozen peas
1 c Flour (try 1/2 wheat; 1/2
1 Bay leaf
1 Shake of rosemary
4 -(up to)
 DUMPLINGS
1/4 c Egg replacer
1 Big chopped onion

Hi, this is one of those "It tastes better the next day" meals     Saute one big chopped onion in red wine until soft. Dump 1 cup rough  chopped mushrooms in (more if you like). Saute until liquid begins to  evaporate. Put in garlic, bay leaf, peppercorns, thyme, and salt to taste.  Put in beans. Put in enough wine to make it soupy (for every 3 wine put in  1 water). (You might want to put in 1 tsp flour mixed in water to get a  denser broth). Simmer for a long time. Let sit overnight.     On 2nd night bring to a boil, put in 1-2 cups frozen peas and top with  dumplings.     Dumplings: Mix all ingredients thoroughly. Drop by spoonsful on to low  boiling pot. Cover and let simmer for 10 mins (dont turn down heat!).     Both recipes adapted from the Joy of Cooking.    EKATMAN@MIDWAY.UCHICAGO.EDU    (EILEEN LEE KATMAN)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 8 Servings

Calories: 68
Calories from Fat: 3 (4%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0.2mg		0 %
Sodium 164.9mg		6 %
Potassium 205.4mg		5 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 5.5g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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