Cornchaff: Corn and beans gumbo
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.
Number of Servings: 5
Recipe submitted by SparkPeople user NAGELLA1.