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Have you made Bean Stew with Tomatoes, Spinach, and Mushrooms?
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Rating: 4.0/5 (23 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 118
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 213mg
9%
Total Carbohydrate 22g
7%
Dietary Fiber 9g
35%
Sugars 3g
Protein 8g
Vitamin A  166%Vitamin C  23%
Calcium  13%Iron  16%
Potassium  17%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bean Stew with Tomatoes, Spinach, and Mushrooms

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009

Ingredients:

4 Cups Water
1 1/2 Teaspoons Dried Basil
2 Cloves Of Garlic minced
1 Onion chopped
2 Carrots shredded
6 Ounces Mushrooms quartered
2 Cups Navy Beans soaked overnight
1 Tablespoon Hot Pepper Flakes (up to 2)
2 Tablespoons Chicken Broth or water (used instead of oil) (up to 4)
1 Can Tomato (16 oz) diced
1 Package Frozen Spinach (10 oz) thawed and squeezed dry
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Directions:

1. Combine the drained beans, 4 cups water, and hot pepper flakes in the pressure cooker. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure by running cold water over the cover. Drain beans and set aside.

2. Heat the broth in the pressure cooker over medium heat. Add the onion and garlic and cook uncovered until they begin to soften, 3 to 4 minutes. Add mushroom, carrots, and basil; cook 2 minutes. Add beans, the tomatoes with their liquid, spinach, salt and pepper.

3. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 4 minutes. Release pressure. If you remember to put start soaking beans in the morning - it doesn't take long to get dinner on the table in the evening.

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Dietary Notes:
This recipe is low-fat with 0.83g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 166% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Mushroom, Tomato, MSG, Poultry, Garlic, Hot Pepper, Navy Beans, Onion allergies.
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