Beans and Greens

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

Original recipe makes 12 servings

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
1/4 cup vegetable oil
1 tablespoon garlic powder
salt to taste
black pepper to taste

  • PREP

    10 mins

  • COOK

    35 mins

  • READY IN

    45 mins

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.

Nutrition

Calories: 188 kcal
Carbohydrates: 26.6 g
Cholesterol: 0 mg
Fat: 5.6 g
Fiber: 8.3 g
Protein: 9.1 g
Sodium: 568 mg

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