Beany Vegetable Topping

Name: Beany Vegetable Topping
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
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)

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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