---------- Recipe via Meal-Master (tm) v8.02

     Title: Bean-Vegetable Combo
Categories: Salads
     Yield: 2 servings

   1/3 c  Onion, chopped
   1/2 c  Carrot, diced
     1    Bay leaf
     1 ts Margarine
     2 c  Cabbage
          -(cut in 1-inch pieces)
   1/4 ts Salt
     1 ds Pepper
     1 ds Garlic powder
     1 c  Dry pea (navy) beans
          -cooked, unsalted, drained*
     2 tb Bean cooking liquid
          -OR- water
     1 tb Green pepper
          -(finely chopped)

 2 servings of about 1 cup each 80 calories per serving with
 bean liquid 66 calories per serving with water

 1. Stir-fry onion, carrot, and bay leaf in margarine in
 hot frypan for 5 minutes.

 2. Stir in cabbage. Sprinkle with seasonings. Cover and
 cook over low heat until cabbage is tender but
 crisp--about 5 minutes.

 3. Add remaining ingredients. Heat to serving
 temperature--about 5 minutes. Stir as needed to prevent
 sticking.

 4. Remove bay leaf.

 *NOTE: 1 cup canned navy beans, drained, may be used in
 place of cooked dried beans; then omit salt in step 2.
 About 196 calories per serving with bean liquid; 180 with
 water.

 * Thrifty Meals for Two: Making Food Dollars Count
 * USDA Home and Garden Bulletin Number 244
 * Meal-Master format courtesy of Karen Mintzias

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