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Ingredients
6 ounces rinsed drained canned white kidney (cannelin) beans, divided
2 tsp margarine
1/2 cup each diced onion, green bell
pepper, carrot and celery
1 ounce Canadian-style bacon, diced
1 cup each frozen or drained canned
whole-kernel corn and whole milk
Method
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Using a fork, in small mixing bowl mash 3
ounces kidney beans and set aside.
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In 1 1/2-quart saucepan melt margarine;
add vegetables and bacon and saute over medium-high heat, stirring
frequently, until vegetables are tender-crisp, 2 to 3 minutes.
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Add mashed and remaining whole beans, the
corn, and milk and stir to combine.
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Reduce heat to medium-low and cook,
stirring frequently, until flavors blend and mixture is thoroughly
heated, about 8 minutes.
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MAKES 2 SERVINGS, ABOUT 2 CUPS EACH.
Note:
If you are adding more fiber to your
diet, remember to do it gradually, and drink plenty of water. |
