Southwest Stew

Title:
Southwest Stew

Yield:
4 Servings

Categories:
Beans,
Meatless




Ingredients:





     1 c  Small white beans; dried


     4 c  Water


     2 c  Shredded cabbage


     1 c  Chopped carrots


   1/2 c  Chopped onion


     2    Jalapeno peppers; diced


     4    Cloves garlic; crushed


     1 ts Kosher salt; ground


   1/4 ts Ground black pepper


    10 oz Spinach; fresh


     4    Plum tomatoes; ripe


     8 oz Fresh mushrooms


     2 tb Olive oil


     2 oz Queso fresco; crumbled






 Or feta cheese (about 1/4 cup) Place beans in a strainer, rinse under


 running water removing any debris. In a medium saucepan place beans and


 water; bring to a boil; reduce heat and simmer, covered, for 1 hour.


    Stir in cabbage, carrots, onion, chilies, garlic, salt and pepper.


 Continue to simmer, covered, until the beans are tender and the broth is


 slightly thickened, 45 minutes to an hour, adding more water, if necessary,


 to keep the beans covered with liquid.


   Wash the spinach and remove the thick stems. Tear or cut leaves into


 small pieces; set aside.


   Cut tomatoes in halves lengthwise. Remove stems from mushrooms. Lightly


 brush tomatoes and mushrooms with olive oil. Arrange on a broiler pan.


 Broil under high heat until the tomatoes and mushrooms are lightly browned,


 about 4 minutes.


   Or, the tomatoes and mushrooms may be arranged on skewers and broiled or


 charcoal grilled.


   Just before serving, stir spinach into the white beans; cover and cook


 for 3 to 4 minutes. Spoon the white bean mixture onto individual serving


 plates; arrange broiled tomatoes and mushrooms over the beans. Drizzle


 lightly with remaining olive oil and sprinkle with queso fresco (cheese).
4


 servings.


   Nutrition information per serving: 390 calories, 12 grams fat, 800


 milligrams sodium.


 


 The Team: Robert Del Grande, chef/owner of Cafe Annie in Houston, teamed up


 with registered dietitian Carolyn O'Neil, CNN's Atlanta nutrition


 correspondent to develop this recipe.


 


 The American Insitute of Wine and Food has a booklet of recipes developed


 by top chefs and nutritionists.  Review by Loretta Scott of the Riverside


 Press Enterprise, who tested this recipe.  "Be sure to roast or boil the


 mushrooms and tomatoes, as directed.  It adds flavor to the finished stew."


 "Somehow I forgot to add the cheese the first time around; the stew was


 even better with the cheese the next day." - PE 2 Apr 92


 


 [mcRecipe 19 Au 96 patH]


 


 Posted to Digest eat-lf.v096.n127


 


 Date: Mon, 19 Aug 1996 08:50:38 -0500


 


 From: matejka@bga.com (Anita A. Matejka)