Rating: 4 stars
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Recipe by Health November 2013

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Credit: Romulo Yanes

Recipe Summary test

stand:
6 hrs
prep:
20 mins
cook:
9 hrs
total:
15 hrs 20 mins
Yield:
Serves: 8 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.

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  • Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.

  • Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.

  • Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

279 calories; fat 1g; protein 15g; carbohydrates 54g; fiber 15g; iron 6mg; sodium 595mg; calcium 149mg.
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