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Hearty Bean Stew

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Ingredients
  Canned red kidney beans 31 Ounce (Two 15 1/2 Ounce Cans)
  Canned garbanzo beans 15 Ounce (1 Can)
  Water 2 1⁄2 Cup (40 tbs)
  Potatoes 2 Medium, peeled, quartered lengthwise, and sliced
  Thinly sliced carrot 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned tomato paste 6 Ounce (1 Can)
  Chili powder 2 Teaspoon
  Salt 1 Teaspoon
  Dried basil 1 Teaspoon, crushed
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Monterey jack cheese 8 Ounce, cut into 1/2 inch cubes
Directions

In a Dutch oven combine undrained kidney and garbanzo beans, water, potatoes, carrot, onion, tomato paste, chili powder, salt, basil, garlic powder, and pepper.
Bring to boiling; reduce heat.
Cover and simmer 30 minutes or tilI vegetables are tender.
Top each serving with about 1/4 cup of the cheese cubes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Bean

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2429 Calories from Fat 648

% Daily Value*

Total Fat 82 g126%

Saturated Fat 41.4 g207%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 7558.9 mg315%

Total Carbohydrates 334 g111.3%

Dietary Fiber 89.6 g358.4%

Sugars 58 g

Protein 144 g287.9%

Vitamin A 673.8% Vitamin C 238.2%

Calcium 219.2% Iron 146.6%

*Based on a 2000 Calorie diet

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Hearty Bean Stew Recipe