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Super-Easy One-Pot Recipes

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Mexican Minestrone

Prep: 15 minutes
Cook: 7 to 9 hours (on high)
Makes: 6 to 8 servings

2 15-ounce cans black beans, rinsed and drained

2 14.5-ounce cans Mexican-style stewed tomatoes, undrained

15.25-ounce can whole kernel corn, rinsed and drained

14-ounce can reduced-sodium chicken broth

2 cups coarsely chopped potato (2 medium)

1 cup purchased salsa

1 cup frozen cut green beans

Sour cream (optional)

In a 3-1/2- or 4-quart slow cooker, combine drained black beans, undrained tomatoes, corn, broth, potatoes, salsa, and green beans. Cover and cook on high-heat setting for 7 to 9 hours. If desired, top with sour cream.

Nutrition facts per serving: 250 calories, 14g protein, 54g carbohydrate, 1g fat (0g saturated), 10g fiber.

Next:  Chicken Jambalaya

 

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ppotter201869452 wrote:

This was good...I didn't discard the cooking liquid(I assume it says to discard because it is high calorie?) used it on mashed potatoes and a little on the meat. It had a bit of spice to it but I will probably make it a tad spicer next time.

9/27/2011 02:55:19 PM Report Abuse
caymanmaw wrote:

going to try it. sounds like the cayman islands. they cook with a lot of coconut milk

1/13/2011 10:38:20 AM Report Abuse
solfleur760152 wrote:

(my comment was for the spicy pork chops)

1/23/2010 10:05:05 AM Report Abuse
solfleur760152 wrote:

This was good but the meat was a little dry. I am going to add a can of diced tomatoes with green chilies next time.

1/23/2010 10:03:48 AM Report Abuse

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