Barbecued Beans Recipe

Barbecued Beans Recipes

Use a large, long-handled kettle with a lid and thick bottom (cast iron is great). Spray with nonstick cooking spray; place over medium heat. Sauté one medium chopped onion and two chopped bell peppers until tender in 1 teaspoon olive oil. Stir in six cans of low-calorie beans. (Try vegetarian barbecued beans, low-salt kidney beans, Mexican pinto beans, red, lima or navy beans. Ranch Style brands, like beans with jalapenos and black beans, have real western flavor. Read labels carefully - look for low calories and low fat) Add 1 tablespoon red wine vinegar and one-quarter teaspoon seasoning, such as ground cumin, coriander, red pepper, paprika or cayenne pepper (used sparingly). If mixture is too thick, add a small can of tomato sauce or some ketchup. Cover and let cook slowly on barbecue, stirring and tasting often to make sure it's just right. These beans are already cooked, so all you really have to do is blend the ingredients and heat. Beans can stay on the barbecue until dinner is prepared.

Per half cup Serving

193 calories

8g protein

29g carbohydrates

5g fat

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