Tomato-Bean Sauce Recipe - Cooking Index
Tomato-Bean Sauce Recipe - Cooking Index
Once you've done the chopping, this simple sauce practically makes itself. Serve it over noodles, rice or roasted eggplant. Since it improves with age, consider making it a day or two ahead, then reheating just before serving.
Courses: Sauces, Vegetarian| 1 tablespoon | 15ml | Vegetable oil |
| 1/2 tablespoon | 7.5ml | Onion - finely chopped (medium) |
| 1 | Garlic clove - minced | |
| 1 | Carrot - thinly sliced (small) | |
| 1 | Celery stalk - thinly sliced (small) | |
| 1/2 | Green bell pepper - finely chopped (medium) | |
| 1 1/2 cups | 355ml | Tomato sauce |
| 1 | Fresh ginger - (1" long) - cut into 4 slices | |
| 1 | Yellow soybeans - (15 oz) - with liquid | |
| 1 teaspoon | 5ml | Dried basil |
| 1/4 cup | 10g / 0.4oz | Chopped fresh flat-leaf parsley |
In medium skillet, heat oil over medium-high heat. Add onion, garlic, carrot, celery and green pepper and cook, stirring often, until beginning to soften, 3 minutes. Add tomato sauce, ginger and soybeans with liquid and stir well. Stir in basil and parsley.
Reduce heat to medium-low. Season to taste with salt and pepper. Simmer, uncovered, until vegetables are just tender, 20 to 25 minutes. Remove and discard ginger. Season to taste with salt and pepper and serve hot.
This recipe yields 4 servings.
Per Serving: 239 Cal; 16g Prot; 11g Total Fat (1 Sat. Fat); 240g Carb.; 0mg Chol; 607mg Sod.; 7g Fiber.
Source:
Vegetarian Times, April 2001
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