Counting Beans
A friend from Michigan gave me this recipe and I loved it! Thanks Ruth!
6 Slices Canadian bacon, diced
1 Large sweet onion, chopped
1 large red bell pepper, seeded and diced
3 large garlic cloves, minced
1 tablespoon ground cumin
2 (15 1/2-ounce) cans cannellini
(white kidney) beans, rinse and drained
1 (19-ounce) can red kidney beans,
rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed
and drained
1 (14 1/2-ounce) can diced tomatoes
with green chiles
1 (8-ounce) can tomato sauce
Heat a large nonstick skillet over medium heat. Add bacon and onion, cook until lightly browned, about 10 minutes. Add the bell pepper, garlic, and cumin cook about 1 minute.
Transfer the onion mixture to the slow cooker and add the remaining ingredients;mix well. Cover and cook until mixture thickens. About 3 1/2 - 4 hours on High or 7-8 hours on low.
Per serving (1 cup):
280 Cal, 2 g Fat, 1 g Sat Fat, O g Trans Fat, 9 mg Chol, 643 mg Sod, 47 g Carb, 12 g Fib, 20 g Prot, 145 mg Calc.
Hope you like it!
6 Slices Canadian bacon, diced
1 Large sweet onion, chopped
1 large red bell pepper, seeded and diced
3 large garlic cloves, minced
1 tablespoon ground cumin
2 (15 1/2-ounce) cans cannellini
(white kidney) beans, rinse and drained
1 (19-ounce) can red kidney beans,
rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed
and drained
1 (14 1/2-ounce) can diced tomatoes
with green chiles
1 (8-ounce) can tomato sauce
Heat a large nonstick skillet over medium heat. Add bacon and onion, cook until lightly browned, about 10 minutes. Add the bell pepper, garlic, and cumin cook about 1 minute.
Transfer the onion mixture to the slow cooker and add the remaining ingredients;mix well. Cover and cook until mixture thickens. About 3 1/2 - 4 hours on High or 7-8 hours on low.
Per serving (1 cup):
280 Cal, 2 g Fat, 1 g Sat Fat, O g Trans Fat, 9 mg Chol, 643 mg Sod, 47 g Carb, 12 g Fib, 20 g Prot, 145 mg Calc.
Hope you like it!
