Nutrition Facts
Serving Size
1/12 recipe
Calories
440
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
460 mg
Total Carbohydrate
81 g
Dietary Fiber
24 g
Sugars
4 g
Proteins
27 g
Vitamin A
6% DV
Vitamin C
15% DV
Calcium
15% DV
Iron
40% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
12
Preparation Time
2 hours
Cups of Fruits and Vegetables Per Person: 1.5
Ingredients and Preparation
Ingredients
Measures
Black beans, dried
1 cup
Red beans, dried
1 cup
Pinto beans, dried
1 cup
White beans, dried
1 cup
Split green peas, dried
1 cup
Navy beans, dried
1 cup
Garbanzo beans, drained
1 can (15.5 ounces)
No-sodium black-eyed peas, drained
1 can (15.5 ounces)
Kidney beans, drained
1 can (15.5 ounces)
No sodium diced tomatoes
1 can (14.5 ounces)
Diced tomatoes with green chiles
1 can (10 ounces)
Large onion, chopped
1
Green onion, chopped
1 cup
Garlic cloves, crushed
3
Salt
½ tsp
Directions
- Combine black beans, red beans, pinto beans, white beans, split green peas, and navy beans. Cover with water and soak overnight.
- Drain beans and place in a large stockpot; cover with water.
- Add navy beans, garbanzo beans, black-eyed peas, and kidney beans. Cover and bring to a boil.
- Reduce heat and simmer for 1½ hours or until beans are tender.
- Add tomatoes, tomatoes with green chiles, onion, green onion, garlic, and salt. Simmer for 30 minutes to blend flavors.