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    Beans: 4 pt. Mexican Hot Pot


    Source of Recipe


    Weight Watchers Magazine, May/June 1997, Recipe Card Insert

    List of Ingredients




    2 teaspoons olive oil
    1 teaspoon paprika
    1 teaspoon freshly ground pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1 medium onion -- chopped
    3 cloves garlic -- minced
    1 jalapeno chile pepper -- seeded and minced
    1 cup vegetable broth -- low sodium
    17 ounces whole kernel corn, frozen -- no salt added
    3 medium tomatoes -- chopped
    20 ounces baking potatoes -- peeled and diced
    1 cup green beans -- sliced 1" thick
    8 1/2 ounces kidney beans, canned -- rinsed and drained

    Recipe



    Heat oil in a large nonstick skillet over medium heat. Add paprika and next 6 ingredients; sautŽ 5 minutes or until onion is tender. Add broth, corn, tomatoes, and potatoes; reduce heat to low, and simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans and kidney beans; simmer 5 minutes or until thoroughly heated.

    Serves 6.

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    Per serving: 250 Calories (kcal); 3g Total Fat; (11% calories from fat); 9g Protein; 51g Carbohydrate; trace Cholesterol; 427mg Sodium
    Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

 

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