Pinto Bean Stew: orig. poted by NanaKate on 2Peas
Jun 28, 2014 16:12:38 GMT
sooslo, NanaKate, and 1 more like this
Post by tinafb on Jun 28, 2014 16:12:38 GMT
Pinto Bean Stew
1 pound dried pinto beans
4 cups cold water
1 cup chopped carrot
2 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons salt
Dash cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green bell pepper, chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Return beans to the pan; add cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.
In a nonstick skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.
Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.
Nutrition Facts
One serving: (1 cup) Calories: 214, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 309 mg, Carbohydrate: 45 g, Fiber: 10 g, Protein: 10 g
Diabetic Exchange: 2 starch, 1 very lean meat, 1 vegetable.
1 pound dried pinto beans
4 cups cold water
1 cup chopped carrot
2 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons salt
Dash cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green bell pepper, chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Return beans to the pan; add cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.
In a nonstick skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.
Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.
Nutrition Facts
One serving: (1 cup) Calories: 214, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 309 mg, Carbohydrate: 45 g, Fiber: 10 g, Protein: 10 g
Diabetic Exchange: 2 starch, 1 very lean meat, 1 vegetable.
