Bean Stew

Title: Bean Stew

Categories: Diabetic, Main dish, Vegetarian, Vegetables, Beans

Yield: 1 servings

1 tb Pinto beans;*

1 tb Northern beans;

1 tb Lentils;

1 c Beef broth;

1 tb Carrot;

1 tb Hominy;

1 tb Onion; slice

1/2 ts Green chilies; chopped

ds Garlic powder, oregano,

Salt to taste

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

350F for minutes to 1 hour or until ingredients are tender.

1 MEAT EXCHANGE

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 --