Cranberry Beans with Asparagus

Portions: 12 Portion size: 5 oz (150 g)

U.S. Metric Ingredients

Procedure

112 lb

700 g

Asparagus

1. Peel and trim the bottom of the asparagus stalks (see p. 516).

2. Cook the asparagus in boiling, salted water until just tender. Drain, cool in cold water, and drain again.

3. Cut the asparagus into pieces about 1V2 inches (4 cm) long.

2 fl oz

60 mL

Olive oil

4.

Heat the olive oil in a sauté pan over moderate heat.

4 oz

125 g

Shallots, chopped fine

5.

Add the shallots and garlic. Cook until tender and lightly

i4 oz

7 g

Garlic, chopped fine

browned.

3 lb

1.4 kg

Cranberry beans,

6.

Add the beans to the pan. Toss over heat until the beans are hot.

cooked or canned,

7.

Add the asparagus and herbs. Heat another minute or two, until

drained

the asparagus is hot.

2 tbsp

30 mL

Chopped fresh parsley

8.

Add salt to taste.

1 tbsp

15 mL

Chopped fresh basil

1 fl oz

30 mL

Red wine vinegar

9.

Just before serving, stir in the vinegar and the cheese.

cup

80 mL

Grated parmesan cheese

Calories, 180; Protein, 10 g; Fat, 5 g (24% cal.); Cholesterol, 0 mg; Carbohydrates, 25 g; Fiber, 10 g; Sodium, 50 mg.

Per serving:

Calories, 180; Protein, 10 g; Fat, 5 g (24% cal.); Cholesterol, 0 mg; Carbohydrates, 25 g; Fiber, 10 g; Sodium, 50 mg.

Cranberry Beans with Asparagus
Portions: 10 Portion size: 5 oz (150 g)

U.S.

Metric

Ingredients

Procedure

8 oz

250 g

Onion, chopped

1.

Put the onion, garlic, ginger, cardamom, cloves, cinnamon,

1 oz

30 g

Garlic, chopped

pepper, and cayenne in a blender. Blend to a smooth purée.

1 oz

30 g

Fresh ginger root,

If necessary, add a little water to help the blending.

peeled and chopped

2.

Heat the oil in a sauté pan over moderate heat.

12 tsp

2 mL

Ground cardamom

3.

Add the onion and spice purée to the hot oil. (Caution: Hold

12 tsp

2 mL

Ground cloves

your face away from the pan as you do this to avoid the onion

1 tsp

5 mL

Cinnamon

fumes.)

1 tsp

5 mL

Black pepper

4.

Cook over moderate heat, stirring, until the mixture is reduced

12 tsp

2 mL

Cayenne

to a thick, golden-brown paste.

2 fl oz

60 mL

Vegetable oil

112 lb 750 g Tomatoes, canned, with their juice

3 lb 1.5 kg Chickpeas, cooked or canned, drained to taste to taste Salt

Per serving::

Calories, 300; Protein, 13 g; Fat, 9 g (26% cal.); Cholesterol, 0 mg; Carbohydrates, 44 g; Fiber, 12 g; Sodium, 100 mg.

8. 9.

Purée the tomatoes and their juice in a blender or food processor.

Stir the tomatoes into the onion paste.

Simmer, stirring regularly, until reduced by half to form a thick tomato paste.

Add the chickpeas. Stir over heat until the chickpeas are hot. Add salt to taste.

Was this article helpful?

0 0
100 Weight Loss Tips

100 Weight Loss Tips

Make a plan If you want to lose weight, you need to make a plan for it. Planning involves setting your goals both short term and long term ones. With proper planning, you would be able to have an effective guide on the steps that you want to take, towards losing pounds of weight. Aside from that, it would also keep you motivated.

Get My Free Ebook


Post a comment