Cornchaff: Corn and beans gumbo


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 391.1
  • Total Fat: 4.8 g
  • Cholesterol: 1.4 mg
  • Sodium: 130.0 mg
  • Total Carbs: 76.7 g
  • Dietary Fiber: 12.8 g
  • Protein: 16.2 g

View full nutritional breakdown of Cornchaff: Corn and beans gumbo calories by ingredient



Number of Servings: 5

Ingredients

    Sweet Corn, Fresh, 2 cup
    Beans, white, 3 cup
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon
    Salt, 1 dash
    Leeks, 1 cup
    Onions, raw, 1 cup, chopped
    Prunes, dried, 1 cup, pitted
    Chicken stock, home-prepared, 1 cup
    Olive Oil, 1 tbsp


Directions

Wash and drain out canned beans. Wash, boil and drain out the sweet corn. Into hot skillet, heat oil and add onions, garlic and ginger to brown. Add tomatoes and let it cook while stirring for about 6 minutes. Add and stir in salt, dried prune and bouillon cube for taste. Add leeks and chicken stock and let simmer for a couple of minutes. Finally add in corn and beans and let cook under low heat for about 10 minutes. Stir gingerely as it cooks and thickens. Serve hot.

Number of Servings: 5

Recipe submitted by SparkPeople user NAGELLA1.

TAGS:  Fish |