Southwestern Five Beans
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
slices |
bacon -- reduced sodium -- diced |
|
1/3 |
cup |
brown sugar |
|
1 |
tablespoon |
cornstarch |
|
1 |
tablespoon |
water |
|
1/4 |
teaspoon |
ground black pepper |
|
1/2 |
cup |
cider vinegar |
|
8 |
ounces |
no salt added tomato sauce |
|
1/3 |
cup |
molasses |
|
15 |
ounces |
black beans -- rinsed and drained |
|
15 |
ounces |
low sodium red kidney beans -- rinsed and drained |
|
15 |
ounces |
butter beans -- rinsed and drained |
|
15 |
ounces |
low sodium lima beans -- rinsed and drained |
|
15 |
ounces |
pinto beans -- rinsed and drained |
|
1 |
teaspoon |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
salt |
Cook bacon until crisp. Drain on paper towels. Mix cornstarch with water. In a large pot add vinegar, tomato sauce, molasses, salt, pepper, chili powder, and cumin. Heat to boiling. Add cornstarch mixture. Add beans to sauce and cook for 15 to 20 minutes. Makes 10 servings. |
Per Serving: 548 Calories; 3g Fat (4.9% calories from fat); 31g Protein; 103g Carbohydrate; 31g Dietary Fiber; 2mg Cholesterol; 192mg Sodium. Exchanges: 6 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates. |