Navy Beans In Lemony Dijon Sauce
|Hot water||6 Cup (96 tbs)|
|Dried navy beans||1 Pound, rinsed and drained|
|Onion||1 Medium, chopped|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley||2 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Fennel seed||1⁄8 Teaspoon|
|Cooking liquid from beans||1⁄2 Cup (8 tbs)|
|Reconstituted butter flavored mix||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Lemon pepper seasoning||3⁄4 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Uncooked couscous||1 Cup (16 tbs)|
In 5-quart casserole, combine water, beans, onion, carrot, celery, parsley, dill, salt and fennel.
Microwave at High for 10 minutes.
Reduce power to 50% (Medium).
Microwave for 1 3/4 to 2 1/4 hours, or until beans are tender, stirring twice.
Drain, reserving 1/2 cup cooking liquid.
Return beans and reserved cooking liquid to same 5-quart casserole.
Stir in remaining ingredients, except couscous.
Microwave, uncovered, at 50% (Medium) for 5 to 8 minutes longer, or until heated through and flavors are blended, stirring once.
Prepare couscous as directed on package.
Serve over couscous.