Beany Vegetable Topping
By Mary McDougall
This is a quick and easy way to use canned beans and frozen vegetables to make a delicious topping for starches.
Serves: 6
Prep Time: 5 min
Cook Time: 15 min
Ingredients
3/4 Cup
Water
1
Onion, chopped
15 Ounce Can
Stewed tomatoes, Mexican or Cajun style
15 Ounce Can
Black beans, drained and rinsed
15 Ounce Can
Kidney beans, drained and rinsed
15 Ounce Can
White beans, drained and rinsed
10 Ounce Package
Frozen mixed vegetables, thawed
4 Ounce Can
Green chilies, chopped
1/4 Cup
Barbecue sauce
1 Tsp
Chili powder
1/4 Tsp
Cumin
Dash Or Two
Hot sauce (optional)
Directions
Place 1/4 cup of the water and the onion in a medium pot. Cook and stir for 2 minutes, until onion softens slightly. Add the remaining ingredients, bring to a boil, reduce heat and simmer for about 12 minutes, stirring occasionally. Serve over baked potatoes, brown rice or other whole grains, or rolled up in a tortilla.
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