Source: Laura Ritchey (Betty Crocker’s Easy Everyday Vegetarian)
1/4 C non-dairy butter or margarine
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh or 1 teaspoon dried basil leaves
3 cups vegetable broth
2 tablespoons chopped fresh cilantro or parsley
2 teaspoons chili powder
1/4 teaspoon ground cloves
2 cans (15 to 16 oz each) great northern beans, undrained
1 medium tomato, chopped (3/4 cup)
Corn tortilla chips, if desired
In 4-quart Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Top individual servings with tomato and tortilla chips if desired.
Source: Catherine Marshall (“When You Fast”) – http://www.amazon.com/When-You-Fast-Recipes-Seasons/dp/088141 If cannellini beans (white kidney beans) are not available, user another white bean, such as Great Northern. Tomatoes may be omitted if desired.
Often, we need something quick and easy after work and especially after evening Lenten services. This recipe is perfect for breakfast – or a quick dinner! Blueberries also are a nutritional powerhouse, and oats are an excellent whole grain – and even can help lower cholesterol. I highly recommend this recipe. Adapted from a NY…