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

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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