Slow Cooker Spicy Black and Red Beans

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Slow Cooker Spicy Black and Red Beans

 

 

Cooking

spray

1 1/2 cups chopped onion

1 1/4 cups sliced carrot

2 garlic cloves

-- minced

3 cups fat-free less-sodium broth

2 teaspoons sugar

1 package

frozen shoepeg white corn -- (16 ounce)

1 can red beans -- or kidney beans

(15 ounce) drained

1 can black beans -- (15 ounce) drained

1 can

Mexican-style stewed tomatoes with jalapeño peppers and

spices -- (14.5

ounce) undrained

1 can no-salt-added diced tomatoes -- (14.5 ounce)

undrained

1 can chopped green chiles -- (4.5 ounce)

 

Place a large

Dutch oven coated with cooking spray over medium-high heat until

hot. Add

onion, carrot, and garlic; sauté 5 minutes. Stir in broth and

remaining

ingredients; bring to a boil. Cover,

reduce heat, and simmer 2

hours.

 

To use a slow cooker, combine everything in the pot, and cook on

HIGH for the

first hour; then turn the temperature down to LOW, and cook 7

more hours.

 

Serves: 10 servings (serving size: 1 cup)

 

Nutritional

Information

Calories: 152 (5% from fat); Fat: 0.8g (sat 0.1g,mono 0.1g,poly

0.3g); Protein:

7.8g; Carbohydrate: 30.8g; Fiber: 4.2g; Cholesterol: 0.0mg;

Iron: 1.9mg; Sodium:

374mg; Calcium: 52mg

 

Source:

" Cooking Light,

NOVEMBER 1998 "

S(Formatted by Chupa Babi):

" Jan 2010 "

Yield:

" 10

cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding

unknown items): 175 Calories; 1g Fat (3.0% calories from

fat); 13g Protein;

34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 300mg

Sodium. Exchanges:

2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Other

Carbohydrates.

 

Source: Chupababi