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Add a photoI had some beans, and I had a couple of dried chipotles and some Ro-Tel. This is what I came up with. I get my beans from Rancho Gordo; for this I used a large white bean from there and a can of cannellini. But you can use whatever beans you find in the pantry. Pintos would work, black beans would work .....
I also use low sodium stock because I like to control as much as possible in life, and I had some baby carrots left from a grandchild visit so I sliced those. With larger carrots, just chop them up to a reasonable size. I chose Mexican Oregano. Also it seems CES doesn't know about Ro-Tel, but an entire can is only 50 calories so it won't make much difference in calorie count/serving if you're thinking about that, which I always am.
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Ingredientes
- 1# dried beans, soaked over night
- 8 C. Vegetable stock
- 1cup water
- Large dried chipotle pepper
- 1 leek, cut in large pieces for easy removal
- 14 oz. canned cannellini beans
- 1 1/2 c carrots, chopped
- Chopped parsley
- 1T oregano
- I 10 oz. can Ro-Tel
- Salt
- Pepper
Direcciones
- Drain soaked beans and place in soup pot. Add stock and water, leeks and chipotle pepper. Bring to a boil and then simmer until beans are tender but not mushy.
- Add carrots, herbs, canned beans and Ro-Tel. remove leeks and simmer until all is cooked and tasty. Remove Chipotle. Adjust seasonings.
- Eat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 6 servings | |
| Calories 87 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1472mg | 61% |
| Potassium 263mg | 8% |
| Total Carbs 17.37g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.5g | 4% |
| Protein 3.84g | 6% |
