Sante Fe Stew

[Guest guest]

* Exported from MasterCook *

 

Sante Fe Stew

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 120

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Rice

Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 package Vigo Sante Fe Beans & Rice with Corn

1 cup TVP Flakes/Chunks

3/4 cup V-8 Vegetable Juice

1 medium onion -- chopped

1 can Chicken Not

1 can kidney beans

1 can canned whole kernel corn -- drained

3 teaspoons chili powder

1 cup V-8 Vegetable Juice

 

Serving size: 8

 

Prepare 1 package of Vigo Sante Fe Beans & Rice with Corn according to

package directions. (Do not use the butter.) Set aside.

 

Rehydrate 1 cup of TVP with 3/4 cup heated V-8 juice. Let set for 10 to 15

minutes. In large sauce pan sauté chopped onion in 1/4 cup Chicken Not

until tender, add more broth if necessary. Add the kidney beans, whole

kernel corn, 3 teaspoons chili powder, 1 cup Chicken Not, 1 cup V-8 juice

and the TVP mixture, simmer for 15 minutes. Add Vigo Bean & Rice mixture,

simmer an additional 15 minutes until well heated.

 

Serve with fresh fruit salad and crusty sour dough bread.

 

Comment: for the best flavor, make the day before, cover and

refrigerate. Heat thoroughly before serving.

 

Nutritional analysis: Calories 197, Fat 0.8, Cholesterol 0. Carbohydrate

30, Protein 41.5, Sodium 415.

 

(Chicken Not is a product of Dixie USA.)

 

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