Tri-bean Bake
Recipe By: Healthy Choice
2 Points per serving
1 medium onion (1 cup) -- thinly sliced
1 stalk celery (1/2 cup) -- thinly sliced
1 teaspoon vegetable oil
1 (16 oz) can pinto beans -- rinsed and drained
1 (15 oz) can butter beans -- rinsed and drained
1 (15 oz) can garbanzo beans -- rinsed and drained
1 (8 oz) can tomato sauce
1/4 cup frozen apple juice concentrate -- defrosted
1 tablespoon light molasses -- (optional)
1/2 teaspoon dry mustard
1. Heat oven to 375ºF. In 10-inch nonstick skillet, combine onion, celery and oil. Cook over medium heat for 5 to 8 minutes, or until vegetables are tender, stirring occasionally.
2. Stir in remaining ingredients. Spoon mixture into 2-quart casserole. Cover. Bake for 25 to 30 minutes, or until hot and bubbly.
Makes 10 servings.
Serving size (1 cup, 168 grams)
According to the cookbook: Per Serving: 182 Calories (17 calories from fat), 2g Fat (<1g sat fat), 9g Pro, 34g Carb, 0mg Chol, 241mg Sod, 7g sugars, 9g
Fiber Menu Planning Guide provides: 1/2 Meat, Poultry & Fish
Diet Exchanges: 2 1/2 Starch
Weight Watcher Points: 2
Source: "Grilling Etc. Meals for Life Cookbook, page 106"
NOTES : Shared by Pamela S.