Baked Bean and Veggie Medley
Calories 319 (5% from fat)
Fat 1.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 774 mg.
Carb. 63 gram
Fiber 11 gram
Sugar 17.5 gram
Sugar Alcohol 0 gram
Protein 15 gram
Ingredients
1 1/4 cups onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
2 garlic cloves (2 tsp.), minced
1 LARGE can (28 oz.) vegetarian baked beans
(We used Bush's Best Vegetarian Baked Beans.)
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) reduced sodium black beans, drained and rinsed
1 can (16 oz.) reduced sodium chick peas/garbanzo beans, drained and rinsed
1 can (16 oz.) reduced sodium red kidney beans, drained and rinsed
1 can (15 oz.) reduced sodium whole kernel corn, drained
This Baked Bean and Veggie Medley is loaded with flavor, fiber, and plant-based protein. Perfect for busy days when you want a nutritious meal with minimal effort.
1. Prep the vegetables: Chop the onion, bell pepper, celery, and garlic, then set them aside.
2. Add all other ingredients to the crockpot.
3. Add the vegetables on top, mix everything together, cover, and cook on high for 2 1/2 to 3 hours.
Yield: 8 Servings, About 1 1/4 Cups Per Serving
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 minutes. Stir and microwave on high again for 45 more seconds. Keep the container open a little to allow steam to escape.
