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The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. —Marilyn Waters of Outing, Minnesota
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1-1/2 cup equals 385 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 922 mg sodium, 61 g carbohydrate, 15 g fiber, 19 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 2 lean meat, 1 fat.
Originally published as Veggie Black Bean Stew in Light & Tasty February/March 2002, p37
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Reviewed on Dec. 25, 2010 by amethystra
First, I doubled the recipe since it was for a Christmas dinner. I, too, did a mix of beans. I used 4 cans of black beans, 1 can of black eyed peas and 1 can of white beans for a variety. It went over really well! I like that you have the cheese and sour cream on the side so that each person can as much as they personally like in this kind of meal.
Reviewed on Sep. 19, 2010 by Alice Leonetti
This has a great combination of flavors. Very interesting contrast to a black bean chili. I did substitute a can of pinto beans for one can of black beans to vary the textures.
Reviewed on Dec. 09, 2009 by nyarro
This recipe is so easy. I made it vegetarian by using veggie broth instead of chicken broth. I also added NM Hatch green chiles. YUMMY!
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