Hot German Potato and Bean Skillet Dinner

  • Prep Time 2 min
  • Total Time 15 min
  • Servings 4

Ingredients

Ingredients

2
tablespoons vegetable oil
1
package (16 ounces) frozen green beans, potatoes, onions and red peppers
2/3
cup vegetable or chicken broth
1/3
cup cider vinegar
1
tablespoon sugar
1
tablespoon cornstarch
1
can (15 to 16 ounces) kidney beans, rinsed and drained
1
can (15 to 16 ounces) garbanzo beans, rinsed and drained
2
tablespoons bacon flavor bits or chips, if desired

Directions

Directions

  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook vegetables in oil about 5 minutes, stirring frequently, until hot.
  • 2 Mix broth, vinegar, sugar and cornstarch; stir into vegetables. Heat to boiling. Boil, stirring constantly, until thickened.
  • 3 Stir in beans. Cook until beans are hot. Sprinkle with bacon bits.

Notes










Tips

Expert Tips

Vegetarians often substitute arrowroot for cornstarch. Arrowroot, the fine powder from the tropical arrowroot tuber, has no flavor and becomes clear when cooked. Unlike cornstarch, arrowroot doesn't taste chalky when undercooked.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
Calories from Fat
80
% Daily Value
Total Fat
9g
Saturated Fat
2g
Cholesterol
0mg
Sodium
660mg
Total Carbohydrate
49g
Dietary Fiber
11g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.