No meat, or cheese
| 175 | grams onion, chopped |
| 1 | teaspoon olive oil |
| 1 1/2 | teaspoons chili powder |
| 15 | grams jalapeno pepper, roasted, skinned, and chopped |
| 1/4 | cup red wine |
| 60 | grams tomato paste |
| 6 | cups pink beans, cooked without salt |
| 1 | tablespoons maple syrup |
| 1/2 | teaspoon dried mustard |
- First cook the beans, with a few dried chilis and bay leafs.
- Heat the olive oil and saute the onion.
- Sprinkle in the chili powder and cook a few more minutes.
- Add the wine, and stir well while it bubbles down.
- Add the tomato paste and chilis.
- Drain the cooked beans reserving the liquid.
- Add a cup of the liquid to the onion mixture, and stir in the maple syrup, and mustard.
- Now add 6 cups of the beans.
- Bake in a covered casserole dish at 350 degrees for about 1/2 hour.
- Serve warm.
Side Dish, Fourth of July, Vegetarian
| Nutrition Facts | ||||||
Serving Size 169.1g |
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Amount Per Serving |
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Calories 224 Calories from Fat
12 |
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% Daily Value* |
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Total Fat
1.3g 2%
|
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Saturated Fat
0.2g 1%
|
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Cholesterol
0mg 0%
|
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|
Sodium
16mg 1%
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Total Carbohydrates
41.3g 14%
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Dietary Fiber
7.6g 30%
|
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|
Sugars
3.9g |
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|
Protein
12.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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