Saucy Beans with Tomatoes

Saucy Beans with Tomatoes

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From: Diabetic Living Magazine

This Asian-seasoned bean-and-pepper side dish is a nutrition bargain—it's low in calories and fat, yet has lots of fiber and vitamin C.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Nonstick cooking spray
  • 1 medium onion, halved and thinly sliced
  • 1 medium red sweet pepper, seeded and chopped
  • 1 (15 ounce) can cannellini beans (white kidney beans) and/or pinto beans, rinsed and drained
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 1 tablespoon honey or molasses
  • 1 tablespoon rice vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper (optional)

Preparation

  • Prep

  • Ready In

  1. Lightly coat an unheated large nonstick saucepan with cooking spray. Preheat skillet over medium heat. Add onion and sweet pepper. Cook about 5 minutes or until tender, stirring occasionally.
  2. Stir in beans, undrained tomatoes, honey, vinegar, soy sauce, ginger, and, if desired, crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover; simmer about 5 minutes more or until desired consistency.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 91 calories; 6 g fiber; 21 g carbohydrates; 7 g protein; 5 g sugars; 231 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ lean meat, ½ vegetable

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