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Name: Broccoli and Navy Bean Stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Rosemary; x Brocolli; x Onions; x Navy beans (canned); x Raw diced tomato; 1/2 ts Red wine vinegar; x Buckwheat spaghetti, cooked

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Broccoli and Navy Bean Stew

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

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 <lpat@unixg.ubc.ca> 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

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 1 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 3.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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Calories per serving: 1

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