Subj : BH&G 3386
To   : All
From : Dave Drum
Date : Wed Jul 21 2021 11:03:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemony White Bean & Carrot Spinach Salad
 Categories: Beans, Vegetables, Citrus, Herbs, Greens
      Yield: 6 Servings
 
  1 1/2 c  Dry Great Northern beans
      5 md Carrots; in 1/2" pieces
      1 md Onion; halved, thin sliced
      2 cl Garlic; minced
    1/2 ts Dried oregano; crushed
    1/4 ts (ea) salt & black pepper
  4 1/2 c  Chicken stock
      5 oz Pkg fresh baby spinach
      2 ts Fine shredded lemon peel
      3 tb Lemon juice
      1 md Avocado; halved, seeded,
           - peeled, chopped
    3/4 c  Crumbled feta cheese
    1/3 c  Pistachio nuts; coarse
           - chopped
           Lemon wedges (opt)
 
  Rinse beans; drain. In a 4 to 5 quart Dutch oven combine
  beans and enough water to cover beans by 2 inches. Bring
  to boiling; reduce heat. Simmer, uncovered, for 10
  minutes. Remove from heat. Cover and let stand for 1
  hour. Rinse and drain beans.
  
  In a 3 1/2 or 4 quart slow cooker combine the soaked
  beans, carrots, onion, garlic, oregano, salt, and pepper.
  Pour stock over mixture in cooker.
  
  Cover and cook on low-heat setting for 7 to 8 hours or on
  high-heat setting for 3 1/2 to 4 hours. If desired,
  remove 1/2 cup of the cooking liquid; set aside. Drain
  bean mixture; discard any remaining cooking liquid.
  Return bean mixture to the hot cooker. Stir in spinach,
  lemon peel, and lemon juice. Let stand, covered, for 5
  minutes.
  
  Transfer bean mixture to a serving platter. Top with
  avocado, cheese, and pistachios. If desired, drizzle with
  enough of the reserved cooking liquid to moisten. If
  desired, serve with lemon wedges.
  
  Makes 6 servings.
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I almost killed someone with spicy chilli once.
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