Bean and Vegetable Stew

Ingredients

• 1 cup chopped onion
• 1 medium Idaho potato, unpeeled, cut into 1-inch cubes
• 1 large sweet potato, peeled, cut into 1-inch cubes
• 3/4 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon flour
• 1-1/2 cups reduced-sodium vegetable broth
• 1 can (15 ounces) black beans, rinsed, drained
• 1 can (16 ounces) tomato wedges, undrained
• 3/4 teaspoon dried sage leaves
• Salt and pepper, to taste

Directions

1. Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.
2. Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.
3. Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.
4. Season to taste with salt and pepper.

Recipe Yield: Yield: 6 Servings (about 1-1/3 cups each)

Nutritional Information Per Serving:

Calories: 209
Fat: 5.5 grams
Sodium: 493 milligrams
Protein: 7.7 grams
Carbohydrates: 39 grams

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Diabetic Exchanges

1 Vegetable, 2 Bread/Starch, 1 Fat

Source: 1,001 Delicious Recipes For People With Diabetes
Book Title:

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