Bean Stewbeans, diabetic, main dish, vegetables, vegetarian 1 tablespoon pinto beans; * 1 tablespoon northern beans 1 tablespoon lentils 1 cup beef broth 1 tablespoon carrot 1 tablespoon hominy 1 tablespoon onion; slice 1/2 teaspoon green chilies; chopped 1 dash garlic powder, oregano, 1 salt to taste 1 fresh ground pepper * 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 |
