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FareShare Gazette -- January 2007 Recipes

FareShare Gazette -- January 2007 Recipes is built on Presoaked Pinto Beans, V Juice, Salt, Worcestershire Sauce, and Tomatoes With Chiles Rotel Or Similar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 2 cup
• 1 tsp
• 3 tsp
• 1 can
• 2 tbsp
• 1 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   Combine all of the above in crock pot and start on high.

2. 2

   Let go on high for about 3 hours, check liquid and add water if needed, then turn down to low, and let this go for about another 5 - 6 hours.

3. 3

   In a large skillet, heat olive oil over low heat.

4. 4

   Add the fennel, salt and pepper.

5. 5

   Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes.

6. 6

   Pour in the wine.

7. 7

   Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes.

8. 8

   Add the mustard greens and cook, stirring until wilted.

9. 9

   Serve immediately.