sandwiches, condiments, vegetarian
30 ounces great northern beans; rinsed and drained
--or navy beans
1 cup finely chopped plum tomatoes
2 green onions; chopped
6 garlic cloves; minced
1 1/2 teaspoon dried thyme leaves
3/4 teaspoons dried sage leaves
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/3 cup yellow cornmeal; (up to 1/2)
salt; to taste
olive oil cooking spray
6 slices italian bread
1 large garlic clove; halved
1. In medium bowl, coarsely mash beans with potato masher, or process in food processor, using pulse technique.
2. In large bowl, combine tomato, green onions, garlic, thyme, sage, cumin, black pepper and cayenne pepper. Add beans; mix thoroughly. Mix in enough cornmeal to make a firm but not dry mixture; season to taste with salt. Refrigerate mixture 1 to 2 hours for flavors to blend.
3. Preheat broiler. Form bean mixture into six patties. Spray large skillet with cooking spray; place over medium heat until hot. Cook patties until browned, about 5 minutes on each side.
4. Broil bread 6 inches from heat source 1 to 2 minutes on each side, until browned; rub both sides of bread with cut clove of garlic. Spoon Tomato-Basil Relish on bread or on patties (depending on size of bread); top with bean patties and garnish with basil.
1 1/2 cups chopped plum tomatoes 1/4 cup finely chopped fresh basil --or 2 teaspoons dried basil 2 to 3 teaspoons fresh lemon iuice 1/2 teaspoon Worcestershire sauce Salt, to taste Ground black pepper, to taste
Combine tomatoes, basil, lemon juice and Worcestershire sauce; season to taste with salt and pepper. Refrigerate until serving rime. Makes about 1 1/2 cups relish.
Per serving: About 307 cal 15 g pro, 53 g car, 2 g fat, 7% cal from fat, 0 mg chol, 731 mg sod, 3 g fiber.
Busted by Gail Shermeyer <email@example.com>
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Contributor: Womans Day Low-Fat Meals, Summer 97
Yield: 6 servings
Preparation Time: 0:00