ZIPPY BEAN STEW
I found this recipe in the Light & Tasty magazine, and I make it at least once a week. A whole pot will due all week. It tastes even better when reheated. I changed it a little bit. It was a originally a slow cooker recipe, but since I'd rather cook it on stove top, it works the same. And takes a lot less time. Serve with cornbread or Recipe #51400.
Provided by GloriaAnn
Categories Stew
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine all the ingredients.
- Bring to boil on medium heat for 15-30 minutes.
- Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
- Add seasonings to taste (2 teaspoons of salt ought to be enough).
- Add other seasonings--spice it up a bit.
- This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
- Switch the beans around.
- I will use lima beans, or great northern beans.
- Any type of bean can be substituted.
- Heck, use 4 different types of beans.
- It makes for a great healthy meal.
- You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
- It's a very flexible recipe you can add your own stuff to.
ZIPPY BEAN STEW
This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! -Debbie Matthews, Bluefield, West Virginia
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.
Nutrition Facts : Calories 208 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein.
ZIPPY VEGETARIAN CHILI
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. -Karen Hunt, Bellvue, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese and, if desired, green onions.
Nutrition Facts : Calories 210 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 524mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
ZIPPY THREE-BEAN CHILI
Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning. , Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 269 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 738mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
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