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Hot Three Bean Casserole - 12 -- e-w

Source of Recipe

Adapted From TOH Diabetic Cookbook 2005
Hot Three Bean Casserole - 12 -- e-w
Serves: 12

2 T. olive oil
1 c. coarsely chopped onion
1 c. chopped celery
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1 15-oz. can kidney beans, rinsed and drained
1 c. coarsely chopped fresh tomato
1 8-oz. can tomato sauce
1 c. water
1 to 2 jalapeno peppers, minced (wear protective gloves and avoid touching face)
1 T. chili powder
2 tsp. sugar
1-1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. dried oregano leaves
1/4 tsp. black pepper
2-1/2 c. (10-oz.) frozen cut green beans

Optional: Fresh oregano, for garnish

Heat olive oil in large skillet over medium heat until hot. Add the first 3 ingredients. Cook and stir 5 minutes or until onion is translucent.

Add remaining ingredients except green beans. Bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Add green beans; simmer, uncovered, 10 minutes or until green beans are just tender. Garnish with fresh oregano, if desired.

One 1/2-cup serving equals: 118 calories�3 gm fat (trace saturated)�6 gm protein�20 gm carbohydrate�6 gm fiber�0 mg cholesterol�373 mg sodium +++EXC: 1 starch�1 vegetable�1/2 fat +++WWP:1