---------- 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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