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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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MO BETTA SOUTHWEST STEW This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991. Ingredients:
1 cup uncooked dry white beans |
4 cups water |
2 cups chopped cabbage |
1 cup chopped carrots |
1/2 cup chopped white onion |
2 serrano peppers finely chopped |
4 garlic cloves crushed |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
10 ounces fresh spinach |
4 ripe plum tomatoes |
8 ounces fresh mushrooms |
2 tablespoons olive oil |
2 ounces feta cheese crumbled |
Directions:
1. Place beans in a strainer then rinse under running water removing any debris.
2. Place beans and water then bring to boil then reduce heat and simmer covered for 1 hour.
3. Stir in cabbage, carrots, chilies, garlic, salt and pepper.
4. Continue to simmer covered until beans are tender and broth is slightly thickened.
5. Wash spinach and remove thick stems then tear leaves into small pieces and set aside.
6. Cut tomatoes in halves lengthwise.
7. Remove stems from mushrooms.
8. Lightly brush tomatoes and mushrooms with olive oil then arrange on a broiler pan.
9. Broil under high heat until tomatoes and mushrooms are lightly browned.
10. Just before serving stir spinach into white beans then cover and cook for 4 minutes.
11. Spoon bean mix onto individual plates then arrange tomatoes and mushrooms over beans.
12. Drizzle lightly with remaining olive oil and sprinkle with cheese.
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