Dinner

Mom's Bean Stew is for Dinner.

Mom's Bean Stew takes 5 minutes to prepare.

Mom's Bean Stew takes 10 minutes to cook.

Mom's Bean Stew makes 16 servings.

The ingredients for Mom's Bean Stew are:

About 1 lb cooked left-over meat from hooved animals (can be beef, pork, mutton, or a mixture, I find that chicken or turkey gives the stew an unexpected, weird aftertaste)
1 can refried beans
1 can pinto beans
1 can black beans
1 can any beans you want to add, except kidney or baked beans
1 can corn (not creamed)
1 can diced tomatoes, with jalapenos
Water
Salt, spices
Cheese

Here is how you make Mom's Bean Stew:

Put the combined meat leftovers, with juices, in a 4 qt or larger crock pot. Empty the cans of beans, corn, and tomatoes into the crock pot. Do not drain cans before adding, the juices make the stew better. Add water to make about 4 qts, if necessary. Salt and season to taste. Stew can be eaten as soon as it is hot, but will improve with additional cooking time (8-10 hrs). Sprinkle with sliced avacado, sour cream, or cheddar cheese to make a relatively healthy and low-fat dish tastier and higher in fat. I like to put this on low heat before I leave for work in the morning and have a hearty, delicious stew hot and waiting for me when I get home. Refridgerates and freezes well (I usually let it cool during dinner, then refridgerate overnight, then put back on the heat the next morning). Makes approximately 16 1-c servings.Number of Servings: 16Recipe submitted by SparkPeople user ASTOCKTO.

The nutritional information for Mom's Bean Stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 130.3

• Total Fat: 1.9 g
• Cholesterol: 17.0 mg
• Sodium: 241.1 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 4.1 g
• Protein: 11.6 g