Bean Stew (recipe)
Ingredients for 1 servings
1 tablespoonPinto beans;*
1 tablespoonNorthern beans;
1 tablespoonLentils
1 cupbeef broth
1 tablespoonCarrot
1 tablespoonHominy;
1 tablespoonOnion; slice
1/2 teaspoonchillies chopped
 Ds Garlic powder, oregano,
 salt
 pepper freshly ground

recipe preparation

* Makes 1 1/2 cup of soup for One, again!!!!! No soup for Bert!!! Boil beans and lentils in beef broth for 10 minutes, covered. Allow to stand 1 to 2 hours or overnight. Place softened beans and remaining ingredients in baking dish. Bake aat 350F for 45 minutes to 1 hour or until ingredients are tender.

Food Exchange per serving: 1 Meat Exchange + 1 Starch/Bread Exchange Cal: 225

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master
 
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