Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Garbanzo beans -- dry
1/2 c Kidney beans -- dry
2 qt Water
1 lg Yellow onion -- sliced
2 Garlic cloves -- crushed
2 tb Soy sauce, low sodium
2 ts Curry powder
2 Parsnips -- scrubbed & sliced
2 Carrot -- scrubbed & sliced
1 Zucchini -- cut in chunks
1/2 c Whole-wheat macaroni
[uncooked?]
1/4 c Bulgur -- uncooked
1 tb Lemon juice
2 c Fresh spinach
Preparation Time: 4:30 Soak both types of beans
overnight in a pan filled with water, just covering
the beans.
Canned beans do not work in this dish. The cooking
liquid from the dry beans makes a rich, flavorful
stock which makes for the base of the stew.
Place the beans in a large pot with the water. Soak
overnight, or bring to a boil, cook for 2 minutes,
turn off heat, and let rest for 1 hour. Then add the
onion, garlic, soy sauce, and curry powder. Bring to a
boil, reduce heat, and cook for 2 hours. Meanwhile,
prepare the rest of the vegetables and set aside.
Place the parsnips in a small amount of water in a
small saucepan. Cook until soft, about 15 minutes.
Cool. Place in a blender or food processor and process
until smooth. When beans are almost tender, add the
pureed parsnips and the carrots and zucchini. Cook for
30 minutes, then add the pasta and bulgur. Cook an
additional 15 minutes. Stir in the lemon juice and
spinach and cook about 5 minutes. Serve at once.
