Creole-Style Stewed Beans

This fiber-rich, plant-based dish combines protein-packed beans with antioxidant-rich vegetables for a satisfying, heart-healthy meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup celery, sliced · 7 kcal in the whole recipe
• 1/2 cup green bell pepper, chopped · 17 kcal in the whole recipe
• 1/2 cup onion, chopped · 29 kcal in the whole recipe
• 2 teaspoons vegetable oil · 77 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium canned tomatoes · 172 kcal in the whole recipe
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 1/2 cups cooked beans (such as kidney or red beans) · 483 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large saucepan over medium heat. Sauté the celery, green pepper, and onion until soft, about 5 minutes.

   

2. Break up any large pieces of the canned tomatoes. Add the tomatoes, garlic powder, and black pepper to the saucepan and bring the mixture to a boil.

   

3. Stir in the cooked beans and return to a boil. Cover, reduce heat to low, and simmer for about 30 minutes, stirring occasionally to prevent sticking, until the flavors blend and most of the liquid is absorbed.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.