- Shred meat with two forks; return to slow cooker. Reduce heat to
- low. Stir in the beans. Cover and cook for 1 hour or until heated
- through. Yield: 12 servings.
Nutritional Facts: 1 cup equals 302 calories, 6 g fat (2 g saturated fat), 48 mg cholesterol, 1,037 mg sodium, 36 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.