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fast black bean soups

>Another MacDougall recipe from the new book:
>Speedy International Stew
>2 14.5-ounce cans stewed tomatoes (Italian, Mexican, or Cajun)
>1 15-ounce black beans, drained and rinsed
>1 16-ounce can corn kernels, drained and rinsed
>Place all ingredients in a medium saucepan and cook over medium heat for 5
>minutes, stirring occasionally.

There's another recpe in that book which is very similar (but takes longer
to cook):

1 can black beans (I drained but didn't rinse)
1 can stewed tomatoes (any flavor)
1 block lowfat tofu, cubed

Combine all and heat over med for 30 min

note:  I have added zucchini to this as well as other veggies, and it is
fabulous!  I have also gotten impatient and eaten it before 30 min, and it
was just fine.



Christine Ingle
Penn State University
Department of Veterinary Science
115 Henning Bldg
University Park, PA  16802
(814) 863-8527
fax (814) 863-6140

check out my new homepage at http://www.personal.psu.edu/staff/cxi3