Rino's four bean skillet version number 1

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 478.0
  • Total Fat: 12.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,839.5 mg
  • Total Carbs: 72.1 g
  • Dietary Fiber: 23.0 g
  • Protein: 23.4 g

View full nutritional breakdown of Rino's four bean skillet version number 1 calories by ingredient
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an easy but tasty vegetarian recipe an easy but tasty vegetarian recipe
Number of Servings: 6


    2 bell peppers
    3 or 4 hot cayenne peppers
    6 ounces fresh mushrooms
    1 medium onion
    1 15 ounce can black beans
    1 15 ounce can red kidney bean
    1 15 ounce can white beans
    1 15 ounce can pinto beans
    1 6 ounce can black olives, cut in half
    4 or 5 cloves garlic
    1 tablespoon salt
    1 tablespoon dried parsley
    1/2 teaspoon chili powder
    1 tablespoon turmeric powder
    1/4 cup olive oil


You can add other vegetables, such as celery, eggplant or chopped collards. If hot peppers are not available, add cayanne pepper powder. This recipe is rather spicy by mainstream American standards.


Remove seeds from hot peppers;chop peppers, garlic, onions and mushrooms. Cut olives into halves.

Sautee the onions in the olive oil until browned. Add the chopped garlic.

When garlic turns slightly golden add the mushrooms, peppers and olives. Sautee for about 15 to 20 minutes, until fork can go through the hardest vegetables, but vegetables are not soft.

Add spices and cook for about 5 minutes. Stir in beans and cook for 20 to 25 minutes.

Serving Size: makes 6 one cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GARDENSTAR.

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