Guest guest Posted December 1, 2001 Report Share Posted December 1, 2001 * Exported from MasterCook * Picadillo Sweet Beans Recipe By :The Vegetarian Slow Cooker, Joanna White Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Main Dishes The Vegetarian Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 large red bell pepper -- diced 1 large green bell pepper -- diced 1 medium onion -- chopped 1 teaspoon minced garlic 1/2 cup tomato sauce 2 15 oz cans kidney beans -- with liquid 1/4 cup raisins -- (to 1/2 cup) 1 tablespoon ground cumin 1/4 teaspoon cayenne pepper In a skillet on medium-high, melt butter and saute peppers, onion, and garlic for about 5 minutes or until onion is soft. Transfer pepper mixture to the slow cooker with tomato sauce, kidney beans, raisins, cumin, and cayenne. Cover and cook on low heat for 6 to 8 hours. Taste and adjust seasonings. S(ISBN): " 1-55867-268-0 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 553 Calories; 5g Fat (8.5% calories from fat); 35g Protein; 96g Carbohydrate; 37g Dietary Fiber; 10mg Cholesterol; 200mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat. Serving Ideas : This fast recipe can be served over cornbread, couscous, or sweet potatoes. A cucumber salad would be a good accompaniment for this dish. NOTES : Black beans, pinto beans, or garbanzos may be substituted for kidney beans. You can substitute 1 1/2 cups of dried beans for the canned beans; simply cover with water, cook on high heat for 2 hours, add remaining ingredients, and cook on low heat for 8 to 9 hours. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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