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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.9
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,432.2 mg
  • Total Carbs: 60.7 g
  • Dietary Fiber: 16.6 g
  • Protein: 15.8 g

View full nutritional breakdown of 5 Bean Stew calories by ingredient
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5 Bean Stew

Submitted by: KITHKINCAID

Introduction

A real "clean out the cupboard" dish - pick 5 cans of your favorite beans - I used what I had, but you could also sub in garbanzo beans, white beans, navy beans or black-eyed peas to this dish. Also feel free to substitute frozen corn & green beans to limit salt content.

Top with a dollop of sour cream & cheese (optional - not included in calorie count) and serve with fresh cornbread for an awesome "Meatless Monday" dish.
A real "clean out the cupboard" dish - pick 5 cans of your favorite beans - I used what I had, but you could also sub in garbanzo beans, white beans, navy beans or black-eyed peas to this dish. Also feel free to substitute frozen corn & green beans to limit salt content.

Top with a dollop of sour cream & cheese (optional - not included in calorie count) and serve with fresh cornbread for an awesome "Meatless Monday" dish.

Number of Servings: 8

Ingredients

    1 can (14oz) black beans - with juices
    1 can (14oz) pinto beans - with juices
    1 can (14oz) chili beans - with juices
    1 can (14oz) kidney beans - rinsed
    1 can (14oz) green beans - rinsed
    1 can (14oz) corn - drained
    1 can (14 oz) Rotel
    1 can (14 oz) diced tomatoes
    1 pkg taco seasoning

    Optional Toppers:
    sour cream
    shredded cheese

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Directions

Dump all ingredients into a slow-cooker or Crockpot and simmer on low for 6-8 hours.

Makes 12 Servings.

Top with a dollop of sour cream, some shredded cheese and some crumbled tortilla chips.

(Leftovers work great as filling for tacos or fajitas)

Number of Servings: 8

Recipe submitted by SparkPeople user KITHKINCAID.






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