Date: Mon, 03 Apr 95 22:40:59 MDT
From: nanetteb@csn.org
This recipe is a bit fussy but good. I included my variations (to
make this in a pressure cooker) at the end of the recipe. It is from an
article on vegetarian restaurants in San Francisco in the March issue of
Cooking Light.
* Exported from MasterCook II *
Smoked Bean Ragout
Recipe By : Cooking Light/Millenium Restaurant in SF
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried white beans
1 cup dried baby lima beans
6 cups water
1/2 teaspoon liquid Barbecue Smoke.
2 bay leaves
4 whole garlic heads
2 cups cubed peeled butternut squash
4 cups vertically sliced onion
1/2 cup sherry
1 tablespoon balsamic vinegar
2 teaspoons sugar
14 1/2 ounces can vegetable broth
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bay leaf
2 cups chopped tomatoes
Sort and wash beans: place in a Dutch oven. Cover with water to 2 inches
above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover
and let stand 1 hour. Drain beans, and return to pan. Add 6 cups water,
liquid smoke seasoning, and 2 bay leaves; bring to a boil. Cover, reduce
heat, and simmer 45 minutes. Drain beans in a colander; discard bay
leaves. Set beans aside.
Remove white papery skin of garlic heads, making sure not to peel or
separate cloves. Wrap each head separately in aluminum foil. Bake at 350
for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to
extract 1/3 cup pulp; discard skins. Set pulp aside.
Steam squash, covered, 6 minutes or until crisp-tender; set aside.
Combine onion and sherry in Dutch oven. Cover and cook over medium heat 10
minutes. STir in vinegar or sugar. Cook, uncovered, over medium-high heat
15 minutes or until onion turns dep golden, stirring frequently. Add
beans, garlic pulp, squash, broth, and next 7 ingredients; bring to a
boil. Reduce heat; simmer 15 minutes. Remove from heat; discard bay leaf,
and stir in tomato. Yield: 9 servings (1 cup serving size).
- - - - - - - - - - - - - - - - - -
NOTES : Nan's Pressure Cooker Adaptations: Soak beans in 6 cup water
overnight. Add vegetable broth, liquid smoke and bay leaves and
bring to high pressure. Cook 5 minutes and let pressure release
naturally. Add garlic, squash, onion, (omit sherry for sauteing)
balsamic vinegar, and spices. Bring back to high pressure. Cook
for 5 minutes. Release pressure and add tomatoes.
kwvegan vegan