Beans with Beef Jerky

Beans with Beef Jerky Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Smoky jerky lends earthy flavor to this side. For spicy heat, add a diced jalapeño.

Yield:

10 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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).

Lorrie Hulston Corvin,

Cooking Light

December 2008
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