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Hot Three-Bean Casserole
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Hot Three-Bean Casserole
YIELD Makes 12 servings
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Chick-peas and kidney beans add soluble fiber to this spicy side-dish casserole.
INGREDIENTS
| 2 | tablespoons olive oil |
| 1 | cup coarsely chopped onions |
| 1 | cup chopped celery |
| 2 | cloves garlic, minced |
| 1 | can (about 15 ounces) chickpeas, rinsed and drained |
| 1 | can (about 15 ounces) kidney beans, rinsed and drained |
| 1 | cup coarsely chopped tomato |
| 1 | can (8 ounces) tomato sauce |
| 1 | cup water |
| 1 | to 2 jalapeño peppers,* minced |
| 1 | tablespoon chili powder |
| 2 | teaspoons sugar |
| 1‑1/2 | teaspoons ground cumin |
| 1 | teaspoon salt |
| 1 | teaspoon dried oregano |
| 1/4 | teaspoon black pepper |
| 2‑1/2 | cups (10 ounces) frozen cut green beans |
| Fresh oregano for garnish (optional) | |
PREPARATION:
- Heat oil in large skillet over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until onions are translucent.
- Add remaining ingredients except green beans and oregano. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add green beans. Simmer, uncovered, 10 minutes or until beans are tender. Garnish with fresh oregano.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 cup casserole |
| Sodium | 521 mg |
| Protein | 6 g |
| Fiber | 6 g |
| Carbohydrate | 20 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 24 % |
| Calories | 118 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1/2 |
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