Bean Stew from Healthy Diabetic Recipes

Bean Stew Recipe

Recipe Ingredients:

1 tbsp Pinto beans, *
1 tbsp Northern beans
1 tbsp Lentils
1 cup Beef broth
1 tbsp Carrot
1 tbsp Hominy
1 tbsp Onion, slice
1/2 tsp Green chilies, chopped
dash Garlic powder, oregano,
Salt to taste
Fresh ground pepper

Recipe Instructions:

* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup for BERT!!! Boil
beans and lentils in beef broth for 10 minutes, covered. Allow to
stand 1 to 2 hours or overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45 minutes to 1 hour
or until ingredients are tender.
Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE
CAL: 225

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master

Servings: 1

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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