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Ingredientes
- 1 can (16-ounce.) stewed tomatoes undrained, cut up
- 1 can (15.5-ounce.) butter beans, liquid removed
- 1 can (15.5-ounce.) great northern beans, liquid removed
- 1 can (15.5-ounce.) black beans, liquid removed
- 1 can (15.5-ounce.) garbanzo beans (chick-pea), liquid removed
- 1 can (15.5-ounce.) kidney beans, liquid removed
- 1 c. Carrots, finely minced
- 1 c. White onions, minced
- 2 x Garlic cloves, minced
- 2 x NuMex Big Jim green chiles, roasted, peeled, seeded, deveined and finely minced, or possibly 2, (4-ounce.) cans New Mexico green chiles, minced
- 2 tsp Dry-parsley flakes
- 1 tsp Dry-basil leaves
- 1/2 tsp Dry-thyme leaves
- 1/2 tsp Salt
- 1/8 tsp Fresh grnd black pepper
- 1 x Bay leaf
Direcciones
- Here is a recipe in return for the cherry dumpling recipe. Thanks Joe my boss was thrilled. The recipe comes from the cookbook "Sassy Southwest Cooking" by our local writer Clyde Casey. This is one if his favorites so he tells me.
- In a 2-qt slow cooker, combine all ingredients; cover. Cook on high setting for 30 min. Reduce to low setting; cook for 5 to 6 hrs or possibly till vegetables are tender. Remove bay leaf before serving.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 270g | |
| Calories 125 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1249mg | 52% |
| Potassium 620mg | 18% |
| Total Carbs 29.26g | 8% |
| Dietary Fiber 6.9g | 23% |
| Sugars 11.56g | 8% |
| Protein 3.31g | 5% |
