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| 1 Tasse | Dried beans; preferably pink |
| 2 ca. 1 Liter | water |
| 2 Teelöffel | garlic minced |
| 1 | Bayleaf |
| 1 | Onion chopped |
| 1 Tasse | celery chopped |
| 1/4 Tasse | brown rice |
| 1 gross | Tomato chopped |
| 2 gross | Carrots - (to 3); chopped |
| 1 | Turnip - (to 2); peeled, cubed |
| 2 klein | Potatoes cubes |
| 1/2 Tasse | parsley chopped |
| 3 | green onions minced |
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Soak beans about 8 hours in water. Add garlic, bay leaf, onion, celery, brown rice, tomato, carrots, turnips and potatoes. Cook 7 hours in a crockpot on low, keeping the mixture at bare simmer. Add parsley and green onions and cook 1 hour more. Yields 6 servings.
Each serving contains: 180 calories; 41 mg sodium; 0 mg cholesterol; 1 gram fat; 36 grams carbohydrates; 9 grams protein; 2.84 grams fiber
Recipe
Los Angeles Times Sunday Magazine May 9, 1926
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy. Com
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