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The Cancer Project
TCP Weekly Recipe

June 4, 2009

Hearty Barbeque Beans  

 

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Dear Cancer Project supporter,


These spicy beans are a great low-fat accompaniment to picnics, barbeques, and other fun summertime events.

 

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.


 

 

For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

 
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