Tuesday, May 11, 2010

Beany Vegetable Topping

This is a quick and easy way to use canned beans and frozen vegetables to make a delicious topping for starches.

Servings: 6

¾ cup water
1 onion, chopped
1 15 ounce can stewed tomatoes, Mexican or Cajun style
1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can white beans, drained and rinsed
1 10 ounce package frozen mixed vegetables, thawed
1 4 ounce can chopped green chilies
¼ cup barbecue sauce
1 teaspoon chili powder
¼ teaspoon ground cumin
dash or two of hot sauce (optional)

Place ¼ cup of the water and the onion in a medium pot. Cook and stir for 2 minutes, until onion softens slightly. Add the remaining ingredients, bring to a boil, reduce heat and simmer for about 12 minutes, stirring occasionally. Serve over baked potatoes, brown rice or other whole grains, or rolled up in a tortilla.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.