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Beans: 3 pt. Kidney Beans & Spinach

Source of Recipe

Anni


List of Ingredients

1/4 cup fat-free chicken broth -- low sodium
1 tablespoon rice vinegar
1 cup summer squash -- diced
1 medium red pepper -- cut in strips
1/4 cup scallions -- minced
2 cups fresh spinach -- chopped
1 cup kidney beans, canned -- rinsed
1 teaspoon dried basil
1/2 teaspoon black pepper
2 cups cooked rice


Recipe

Heat broth and vinegar in large saucepan. Add squash, bell pepper, and two tablespoons scallions - sautŽ for 4 minutes. Add spinach, kidney beans, basil and pepper and sautŽ until squash is tender - about 6 minutes.Serve over rice, sprinkled with remaining scallions

Serves 4.

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Per serving: 194 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Original poster's notes: I don't use the vinegar and sometimes make this with white rice, and sometimes brown - I also use regular onion instead of scallion