mardi gras: pinto bean jambalaya

[Guest guest]

* Exported from MasterCook *

 

Pinto Bean Jambalaya (LLUMC)

 

Recipe By :Healthy Tomorrow 2000-05

Serving Size : 8 Preparation Time :0:00

Categories : 2Send Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tsp. canola oil

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green peppers

2 garlic cloves -- minced

1 cup salsa

1 cup low-sodium tomato sauce

1 cup bulgur

1/2 tsp. dried thyme

1/4 tsp. ground red pepper

1/2 cup low-sodium vegetable stock

1 19-ounce can low-sodium pinto beans -- drained

1 cup frozen corn

 

In a large non-stick frying pan over medium-heat, warm the oil. Add the onions,

celery, green peppers and the garlic. Cook, stirring frequently, for 4 to 5

minutes or until just tender.

 

Stir in the salsa, tomato sauce, bulgur, thyme, red pepper and 1/4 cup of the

stock. Bring to a boil. Reduce the heat to low. Cover and simmer for 10 minutes.

Stir in the beans, corn and the remaining 1/4 cup stock. Cover and simmer for 5

to 10 minutes longer, or until the bulgur is cooked. Makes about 8 1-cup

servings.

 

Nutritional analysis per serving

Calories 175

Fat, gm 1.3

Cholesterol, mg 0

Sodium, mg 180

Diabetic exchanges: 2 starch, 1/2 vegetable

 

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

Yield:

" 8 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 170 Calories; 1g Fat (6.8% calories from

fat); 7g Protein; 35g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 443mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

NOTES : Adapted from The New Vegetarian Cuisine Cookbook

 

Nutr. Assoc. : 0 0 0 0 0 0 26429 0 0 0 0 26002 0