Confetti Beans
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
green beans
frozen |
|
| 15 | ounces |
red kidney beans
|
|
| 15 | ounces |
lima beans
|
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
dry mustard
|
|
| 3 | ounces |
cheese
full fat, soft, cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
green beans
frozen |
|
| 433.5 | ml/g |
red kidney beans
|
|
| 433.5 | ml/g |
lima beans
|
*
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
dry mustard
|
|
| 86.7 | ml/g |
cheese
full fat, soft, cubed |
|
Directions
Cook the green beans according to the packet instructions and drain them.
Heat the kidney and butter beans together, then drain them.
Mix all the hot beans together in a saucepan, add the Worcestershire sauce, pepper, mustard and cheese.
Heat gently, stirring occasionally until the cheese melts and serve immediately.
