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Parslied Onions and Pinto Beans

Dinner, Vegetarian, Low Potassium, High Protein, Low Sodium


Based on 8-12 servings per recipe.

  • 1 cup Italian parsley, flat-leafed
  • 1 cup curly parsley
  • 1/2 cup fresh dill
  • 1 large lemon
  • 2 cups low salt chicken broth
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 6 cups onions, sliced
  • 1/2 teaspoon curry powder
  • 4 cups pinto beans, low sodium
  • to taste pepper


  1. Wash and dry the parsley and dill.
  2. Remove any thick stems and chop into 1/2 – 1 inch pieces; set aside.
  3. Halve the lemon and squeeze the juice; set aside.
  4. Put the halved lemon and broth in a small saucepan.
  5. Bring the broth to a boil, lower heat, and simmer, covered.
  6. In a large saucepan, heat the butter and oil and cook the onions until wilted and golden.
  7. Stir in the curry powder, parsley, and dill.
  8. Add the broth and lemon halves.
  9. Cook slowly to tenderize the parsley and slightly reduce the broth. (If you cover the pan, the parsley loses some of its brilliant color.)
  10. Stir in the beans and the lemon juice and heat through.
  11. Remove lemon halves.
  12. Season with pepper.

About This Recipe

Sweet and spicy chicken and beans dish.

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