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Hot Three-Bean Casserole
Source: Diabetic Cooking Magazine

Chick-peas and kidney beans add soluble fiber to this spicy side-dish casserole.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 103.8
Total Carbs 15.3 g
Dietary Fiber 4.2 g
Sugars 4.5 g
Total Fat 2.9 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 126.3 mg
Protein 4.6 g
Sodium 489.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  olive oil
1 cup  fresh chopped onion
1 cup  fresh chopped celery
2 each  medium garlic cloves
15 oz  Peas, garbanzo, canned
15 oz  canned kidney beans
1 cup  chopped tomato
8 oz  tomato sauce
1 cup  cold water
1 each  whole jalapeno pepper
1 tbsp  chili powder
2 tsp  sugar
1 1/2 tsp  ground cumin
1 tsp  salt
1 tsp  oregano leaves
0 1/4 tsp  black pepper
2 1/2 cup  Snap Beans, green, cut, frozen
  1. Heat olive oil in large skillet over medium heat until hot. Add onion, celery, and garlic. Cook and stir 5 minutes or until onion is translucent.
  2. Add remaining ingredients except green beans. Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes.
  3. Add green beans. Simmer, uncovered, 10 minutes or until green beans are just tender. Garnish with fresh oregano if desired.

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