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Prep 2min
Total15min
Servings4
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
285
Calories from Fat
80
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.
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