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Bean Stew

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Yield: 1 servings

1 tb Pinto beans;* 1 tb Onion; slice
1 tb Northern beans; 1/2 ts Green chilies; chopped
1 tb Lentils; ds Garlic powder, oregano,
1 c Beef broth; Salt to taste
1 tb Carrot; Fresh ground pepper;
1 tb Hominy;

* 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 OBrion and her Meal-Master

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Comments

Bean Stew<br /> Yield: 1 servings<br /> <br /> 1 tb Pinto beans;* 1 tb Onion; slice<br /> 1 tb Northern beans; 1/2 ts Green chilies; chopped<br /> 1 tb Lentils; ds Garlic powder, oregano,<br /> 1 c Beef broth; Salt to taste<br /> 1 tb Carrot; Fresh ground pepper;<br /> 1 tb Hominy; <br /> <br /> * Makes 1 1/2 cup of soup for ONE, again!!!!! No soup for BERT!!! Boil<br /> beans and lentils in beef broth for 10 minutes, covered. Allow to<br /> stand 1 to 2 hours or overnight. Place softened beans and remaining<br /> ingredients in baking dish. Bake aat 350F for 45 minutes to 1 hour<br /> or until ingredients are tender.<br /> Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE<br /> CAL: 225<br /> <br /> Souce: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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