* Exported from MasterCook *
Kidney Beans and Spinach
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans 3 Points Per Serving
Amount Measure Ingredient -- Preparation Method
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1/4 cup fat-free chicken broth -- low sodium
1 tablespoon rice vinegar
1 cup summer squash -- diced
1 medium red pepper -- cut in strips
1/4 cup scallions -- minced
2 cups fresh spinach -- chopped
1 cup kidney beans, canned -- rinsed
1 teaspoon dried basil
1/2 teaspoon black pepper
2 cups cooked rice
Heat broth and vinegar in large saucepan. Add squash, bell pepper, and two
tablespoons scallions - sauté for 4 minutes.
Add spinach, kidney beans, basil and pepper and sauté until squash is tender - about
6 minutes.
Serve over rice, sprinkled with remaining scallions
Description:
"3 Points Per Serving"
Source:
"Anni"
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Per serving: 194 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein;
40g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : (I don't use the vinegar and sometimes make this with white rice, and
sometimes brown - I also use regular onion instead of scallion)