Directions
Makes 8 1-cup servings
1 16-ounce can vegetarian baked beans
1 15-ounce can kidney beans, rinsed and drained
1 10-ounce package frozen baby lima beans
1 cup crushed tomatoes
1 cup finely chopped onion
1 tablespoon cider vinegar
1 tablespoon molasses
2 teaspoons stone-ground mustard
1 teaspoon chili powder
Combine all ingredients in a small pot. Cover and simmer, stirring occasionally, for 25 to 30 minutes.
Nutrition Information
Per 1-cup serving:
Calories: 160
Fat: 0.7 g
Saturated Fat: 0.1 g
Calories from Fat: 3.9%
Cholesterol: 0 mg
Protein: 8.7 g
Carbohydrates: 32.6 g
Sugar: 9.1 g
Fiber: 7.2 g
Sodium: 317 mg
Calcium: 64 mg
Iron: 2.7 mg
Vitamin C: 9 mg
Beta-Carotene: 148 mcg
Vitamin E: 0.5 mg
From Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
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Resources | Protective Foods
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