Yield: 1 Servings
|2 cans||(14.5-oz) stewed tomatoes (Italian; Mexican, or Cajun)|
|1 \N||Black; (15-oz) beans, drained and rinsed|
|1 can||(16-oz) corn kernels; drained and rinsed|
Another MacDougall recipe from the new book: Place all ingredients in a medium saucepan and cook over medium heat for 5 minutes, stirring occasionally. MacDougall's serving suggestion: serve with fresh bread and a green salad.
Mine: over couscous, which takes no longer than the stew itself. Delicious! And you can't beat it for fast! I loved it the way it was; hubby thought it was a little "busy" and thought the corn could have been omitted. I guess the "international" comes in when you choose your flavor of tomatoes.
Anyhow, for a 9 pm dinner after a good workout at the gym, we thought it was unbeatable.
Posted to fatfree digest V98 #006 by "Ruth C. Hoffman" <ruthhoff@...> on Jan 6, 1998