1/4 cup white beans
1 tablespoon chopped onion
2 ripe tomatoes, peeled and seeded, diced
2 small sweet potatoes, cut into cubes
1/3 cup finely sliced salted crackers
1/4 cup cooked rice
1 large carrot, grated coarse
Salt to taste
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1/4 cup white beans
1 tablespoon chopped onion
2 ripe tomatoes, peeled and seeded, diced
2 small sweet potatoes, cut into cubes
1/3 cup finely sliced salted crackers
1/4 cup cooked rice
1 large carrot, grated coarse
Salt to taste
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
Soak the white beans in water for 24 hours in the refrigerator
Combine the soaked beans with onion and water in a pressure cooker
Bring to a boil and start releasing steam
Reduce heat and cook for an additional 30-40 minutes, or until the beans are tender
Remove from heat and allow pressure to release
Add remaining ingredients except parsley and olive oil
Cook for 10-15 minutes or until rice and sweet potatoes are tender
Combine parsley and olive oil
Mix well and serve.
