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Creole Beans
This recipe is a great way to use canned beans which are rich in fiber and plant-based protein!
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Serves6 (3/4 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped
- 2 teaspoons vegetable oil
- 1 14.5-ounce can diced tomatoes
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 15-ounce can canned beans, drained and rinsed (black or kidney)
Directions
- Cook celery, onion, and green pepper in vegetable oil in a large saucepan over medium heat until soft, about 5 minutes.
- Break up large pieces of tomatoes. Add tomatoes, garlic powder and pepper to vegetable mixture.
- Bring to a boil. Add beans and return to a boil.
- Cover and cook over low heat until flavors are blended and liquid is cooked away, about 20 minutes. Stir occasionally to prevent sticking.
Recipe Tips
Serve over rice or pasta.
Nutrition Facts
Creole Beans
Amount Per Serving (3/4 cup)
Calories 79
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 242mg
10%
Potassium 322mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
16%
Sugars 7g
Protein 3g
6%
Vitamin A
9%
Vitamin C
32%
Vitamin D0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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