Broke Bean Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 204.8
- Total Fat: 3.4 g
- Cholesterol: 3.3 mg
- Sodium: 1,432.4 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 8.6 g
- Protein: 13.0 g
View full nutritional breakdown of Broke Bean Stew calories by ingredient
Number of Servings: 6
Ingredients
-
2 t. olive oil
1 lge. onion, chopped
1 T. chopped garlic
2 15-oz cans diced tomatoes
1 t. ground cumin
1 t. chili powder
1 t. red chile flakes
2 15-oz. can kidney beans or black beans
4 cups chicken or veg broth
1/2 c. cilantro
Directions
Makes six 1-1/2 c. servings.
In a 4-qt. saucepan, heat the oil over medium-high heat. Add the onion and cook for 5 min. Add the garlic and cook for 1 more minute. Do not brown the garlic.
Add the tomatoes, cumin, chili powder, and chile flakes. Simmer for about 5 min. Add 3 c. of the beans and 3-1/2 c. of the broth and bring to a boil. Reduce to a simmer.
Meanwhile, place the remaining 1 c. of beans and 1/2 c. of broth in a food processor or blender. Add the cilantro and puree until smooth.
Add the puree to the stew. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SHORTSNSANDALS.
In a 4-qt. saucepan, heat the oil over medium-high heat. Add the onion and cook for 5 min. Add the garlic and cook for 1 more minute. Do not brown the garlic.
Add the tomatoes, cumin, chili powder, and chile flakes. Simmer for about 5 min. Add 3 c. of the beans and 3-1/2 c. of the broth and bring to a boil. Reduce to a simmer.
Meanwhile, place the remaining 1 c. of beans and 1/2 c. of broth in a food processor or blender. Add the cilantro and puree until smooth.
Add the puree to the stew. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SHORTSNSANDALS.