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By: F T.
| Description: | ||
| Time: | 4 hr 30 min (15 min to prepare, 4 hr 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 8 | |
| Ingredients: | ||
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16 ounces dried garbanzo beans 3 quarts water 3 tablespoons garlic -- minced (divided) 1 each bay leaf 0.25 cup butter or margarine 8 ounces fresh mushrooms 0.5 teaspoon dried thyme 0.25 teaspoon dried rosemary -- crushed 0.5 teaspoon dried oregano 1 cup dry white wine 3 tablespoons tomato paste 6 each turnips, peeled -- cut into fourths 4 each large red potatoes, peeled -- cut into fourths 1 each rutabaga, peeled -- cut into 1" pieces 2 each onions -- cut into eighths 6 each carrots -- cut into 2" pieces 0.5 teaspoon salt 0.5 teaspoon freshly ground pepper 0.25 cup oliveoil 2 each x 14.5 oz cans vegetable broth 0.5 cup fine dry breadcrumbs |
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| Directions: | ||
| Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover with water 2 inches above the beans; let stand 8 hours or overnight. Drain. Add 3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium high heat for 2 hours or until beans are tender. Remove and discard bay leaf. Set beans aside. Melt butter or margarine in a large skillet over medium-high heat. Add 1 tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring constantly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2 minutes. Add to beans. Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredients. Spread into an aluminum foil lined roasting pan. Bake at 500 degrees F for 20 minutes, stirring once. Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetables. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2 hours or until vegetables are tender. |
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| Notes: | ||
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