Barbecued Bean Soup
INGREDIENTS:
2 tb Canola oil
1/4 c Onion; finely chopped
1 Pepper, jalapeno; seeded
-and very finely chopped
1 Garlic clove; finely chopped
1/4 c Maple syrup
2 tb Tomato paste
1 tb Mustard, creole or whole
-grain
1 ts Chili powder
1/2 ts Worcestershire sauce,
-vegetarian
2/3 c Vinegar, cider
2 tb Vegetable stock
2 cn Navy beans (15 oz ea);
-drained and rinsed
1 sm Cucumber; finely diced
2 Scallions; trimmed and
-chopped
Salt and pepper to taste
2 tb Canola oil
1/4 c Onion; finely chopped
1 Pepper, jalapeno; seeded
-and very finely chopped
1 Garlic clove; finely chopped
1/4 c Maple syrup
2 tb Tomato paste
1 tb Mustard, creole or whole
-grain
1 ts Chili powder
1/2 ts Worcestershire sauce,
-vegetarian
2/3 c Vinegar, cider
2 tb Vegetable stock
2 cn Navy beans (15 oz ea);
-drained and rinsed
1 sm Cucumber; finely diced
2 Scallions; trimmed and
-chopped
Salt and pepper to taste
In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinegar. Simmer, stirring often, for about 15 minutes, or until thickened. Let cool. Stir in the remaining 1/3 cup vinegar, 1 T oil, and vegetable stock.
In a large bowl, combine beans, cucumbers and scallions. Pour the vinegar mixture over and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.
Per serving: 259 cal; 12 g protein; 5 g fat; 44 g carb; 229 mg sod; 0 mg chol
In a large bowl, combine beans, cucumbers and scallions. Pour the vinegar mixture over and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.
Per serving: 259 cal; 12 g protein; 5 g fat; 44 g carb; 229 mg sod; 0 mg chol