Vegetarian

Red Kidney Beans and Zucchini takes 20 minutes to prepare.

Red Kidney Beans and Zucchini takes 180 minutes to cook.

Red Kidney Beans and Zucchini makes 8 servings.

The ingredients for Red Kidney Beans and Zucchini are:

C&F Red Dried Kidney Beans, 1 lb. pkg (454 gr)
Furmano's chunky crushed tomatoes w/sea salt, 28 oz can
Splenda Brown Sugar Blend, 1 TBSP
Zucchini, 2 cups, sliced in medallions
Onions, raw, 1 cup, chopped
Grey Poupon Dijon Mustard, 3 tsp
Garlic, chopped, 1 TBSP
Extra virgin olive or canola oil

Here is how you make Red Kidney Beans and Zucchini:

Wash and pick through dried beans. Fill a large bowl with water, and microwave on high for 20 minutes. When done, drain, and wash with cold water. Meanwhile, saute onions until clarified; add garlic, and saute a minute or two more (be careful not to burn). Add canned tomatoes, then zucchini and beans, and all other ingredients and stir thoroughly. Add black and red pepper and other spices to taste.Cover, and simmer on a very low light for 2-3 hours, until beans soften and broth thickens, stirring occasionally with a wooden spoon to prevent scorching. Serve alone as a side dish, or over whole wheat pasta as a main course. (Calories for pasta not included.) Makes 7-8 half-cup servings. Number of Servings: 8Recipe submitted by SparkPeople user ADIPOSEROSE.

The nutritional information for Red Kidney Beans and Zucchini is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 226.9

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 134.8 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 10.9 g
• Protein: 14.5 g

The dietary needs meet for Red Kidney Beans and Zucchini is Low Carb