Beans and Greens recipe

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Ingredients

4 (14.5 ounce) cans vegetable broth
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can great Northern beans, with liquid
1 (15 ounce) can pinto beans, with liquid
¼ cup vegetable oil
1 tablespoon garlic powder
salt to taste
black pepper to taste

Nutrition Info

188.5 calories
carbohydrate: 26.6 g
cholesterol: : -
fat: 5.6 g
fiber: 8.3 g
protein: 9.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 535.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.

Recipe Yield

12 servings

Recipe Note

This recipe is great for vegetarians or people who just like beans, and it freezes well.

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