Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

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  • Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well. Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.

Nutrition Facts

160 calories; calories from fat 30%; fat 5.4g; saturated fat 0.9g; mono fat 3.5g; poly fat 0.7g; protein 9.3g; carbohydrates 19.5g; fiber 4.8g; cholesterol 28mg; iron 2.5mg; sodium 134mg; calcium 42mg.
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