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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.8 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 10.9 g
  • Protein: 14.5 g

View full nutritional breakdown of Red Kidney Beans and Zucchini calories by ingredient
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Red Kidney Beans and Zucchini

Submitted by: ADIPOSEROSE

Introduction

Made from dried red kidney beans, this recipe is tasty and filling. Served by itself, it's a side dish; served over whole wheat pasta, it's dinner. Made from dried red kidney beans, this recipe is tasty and filling. Served by itself, it's a side dish; served over whole wheat pasta, it's dinner.
Number of Servings: 8

Ingredients

    C&F Red Dried Kidney Beans, 1 lb. pkg (454 gr)
    Furmano's chunky crushed tomatoes w/sea salt, 28 oz can
    Splenda Brown Sugar Blend, 1 TBSP
    Zucchini, 2 cups, sliced in medallions
    Onions, raw, 1 cup, chopped
    Grey Poupon Dijon Mustard, 3 tsp
    Garlic, chopped, 1 TBSP
    Extra virgin olive or canola oil

Directions

Wash and pick through dried beans. Fill a large bowl with water, and microwave on high for 20 minutes. When done, drain, and wash with cold water.

Meanwhile, saute onions until clarified; add garlic, and saute a minute or two more (be careful not to burn). Add canned tomatoes, then zucchini and beans, and all other ingredients and stir thoroughly. Add black and red pepper and other spices to taste.

Cover, and simmer on a very low light for 2-3 hours, until beans soften and broth thickens, stirring occasionally with a wooden spoon to prevent scorching. Serve alone as a side dish, or over whole wheat pasta as a main course. (Calories for pasta not included.)

Makes 7-8 half-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ADIPOSEROSE.






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