---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean-Vegetable Combo
 Categories: Salads
      Yield: 2 servings
 
    1/3 c  Onion, chopped
    1/2 c  Carrot, diced
      1    Bay leaf
      1 ts Margarine
      2 c  Cabbage
           -(cut in 1-inch pieces)
    1/4 ts Salt
      1 ds Pepper
      1 ds Garlic powder
      1 c  Dry pea (navy) beans
           -cooked, unsalted, drained*
      2 tb Bean cooking liquid
           -OR- water
      1 tb Green pepper
           -(finely chopped)
 
  2 servings of about 1 cup each 80 calories per serving with
  bean liquid 66 calories per serving with water
  
  1. Stir-fry onion, carrot, and bay leaf in margarine in
  hot frypan for 5 minutes.
  
  2. Stir in cabbage. Sprinkle with seasonings. Cover and
  cook over low heat until cabbage is tender but
  crisp--about 5 minutes.
  
  3. Add remaining ingredients. Heat to serving
  temperature--about 5 minutes. Stir as needed to prevent
  sticking.
  
  4. Remove bay leaf.
  
  *NOTE: 1 cup canned navy beans, drained, may be used in
  place of cooked dried beans; then omit salt in step 2.
  About 196 calories per serving with bean liquid; 180 with
  water.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
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