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Creole Beans

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

40 min

Ready

50 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ cup celery
sliced
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¼ cup onions
coarsely chopped
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¼ cup green bell peppers
chopped
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1 teaspoon margarine
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½ can tomatoes, canned
16-ounce
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teaspoon garlic powder
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1/16 teaspoons salt
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1 dash black pepper
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1 ¼ cups navy beans, dried
pea, cooked, unsalted, drained

Ingredients

Amount Measure Ingredient Features
59 ml celery
sliced
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59 ml onions
coarsely chopped
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59 ml green bell peppers
chopped
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5 ml margarine
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0.5 can tomatoes, canned
16-ounce
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0.6 ml garlic powder
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0.3 ml salt
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1 dash black pepper
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296 ml navy beans, dried
pea, cooked, unsalted, drained

Directions

Cook celery, onion, and green pepper in margarine until tender, about 5 minutes.

Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables.

Bring to a boil.

Add beans and return to a boil.

Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced, about 30 minutes.

Stir occasionally to prevent sticking.

NOTE: 1¼ cups canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 4787% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 185mg 8%
Total Carbohydrate 29g 29%
Dietary Fiber 21g 85%
Sugars g
Protein 53g
Vitamin A 5% Vitamin C 42%
Calcium 22% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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