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.