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If you are unsure whether this Bean Stew recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” | | ~ a nation taste-blind.” M.F.K. Fisher |
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Soup 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
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | ~ Madeleine L'Engle (1918--) American author. |
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Important Note: This Bean Stew
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Bean Stew recipe is located in our Soup Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Bean Stew Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
