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Beans with Beef Jerky

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 10 servings (serving size: about 1/2 cup)
Smoky jerky lends earthy flavor to this side. For spicy heat, add a diced jalapeño.

Ingredients

  • 2 teaspoons olive oil
  • 3 cups chopped onion (about 1 large)
  • 1 cup chopped green bell pepper (about 1 medium)
  • 5 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup (2 ounces) pepper beef jerky, minced
  • 2 tablespoons molasses
  • 2 teaspoons ground cumin
  • 3 (15-ounce) cans pinto beans, rinsed and drained

Nutrition Information

  • calories 156
  • caloriesfromfat 13 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 0.8 g
  • polyfat 0.4 g
  • protein 8.9 g
  • carbohydrate 25.9 g
  • fiber 6.2 g
  • cholesterol 6 mg
  • iron 2.6 mg
  • sodium 487 mg
  • calcium 77 mg

How to Make It

  1. Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook until liquid is reduced by about half (about 15 minutes).