Karen Martini's recipe, "Feasting" p.133
A fantastic savouring stew of beans and leek yumminess.
Need leek and celery. Worked with Carrot omitted and capsicum quantity increased. Also used five frozen chicken stock cubes when adding the water.
Serve on brown rice as suggested in the book, as well as dressing with yoghurt (Greek style is just fine!) and avocado, lime juice & coriander.
Result: Definitely 5, think this would also be good served with polenta.
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