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Hot 3 Bean Casserole

2 tablespoons olive oil 
1 cup coarsely chopped onion 
1 cup chopped celery 
2 cloves garlic, minced 
1 can (15 ounces) chick-peas (garbanzo beans), rinsed and drained 
1 can (15 ounces) kidney beans, rinsed and drained 
1 cup coarsely chopped tomato 
1 can (8 ounces) tomato sauce 
1 cup water 
1 to 2 jalapeņo peppers,* minced 
1 tablespoon chili powder 
2 teaspoons sugar 
1-1/2 teaspoons ground cumin 
1 teaspoon salt 
1 teaspoon dried oregano 
1/4 teaspoon black pepper 
2-1/2 cups (10 ounces) frozen cut green beans 
*Jalapeņo peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch your eyes. Wash hands with soap after handling jalapeņo peppers. (repeat several times)

Heat olive oil in large skillet over medium heat until hot
Add onion, celery and garlic
Cook and stir 5 minutes or until onion is translucent. 

Add remaining ingredients except green beans
Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes
Add green beans
Simmer, uncovered, 10 minutes or until green beans are just tender
Garnish with fresh oregano

Food exchange 1 starch 1 vegetable 1/2 fat
(1/2 cup casserole) Calories 118 Calories from Fat 24 % Total Fat 3 g Saturated Fat <1 g 
Carbohydrate 20 g Fiber 6 g Protein 6 g Sodium 521 mg

Courtesy Diabetic Cooking

Serves 12