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Hearty 3-Bean & Pepper Stew

Active Time: 15 minutes
Total Time: 55 minutes • Serves: 8

8 slices Schnucks hardwood smoked bacon, cut crosswise into 1/2-inch pieces
2 green and/or yellow bell peppers, chopped (about 2-1/2 cups)
1 large onion, chopped (about 1-1/2 cups)
2 cans (14.5 ounces each) diced tomatoes with basil, garlic & oregano
1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
1 can (15 ounces) Schnucks dark red kidney beans, rinsed and drained
1 can (15 ounces) Schnucks great Northern white beans or cannellini beans, rinsed and drained
1 can (15 ounces) Schnucks tomato sauce
1 can (14.5 ounces) less-sodium beef broth (1-3/4 cup)
1 tablespoon chopped fresh thyme leaves
1 teaspoon fresh ground black pepper
1 teaspoon ground coriander

1. In 5- to 6-quart saucepot, cook bacon over medium heat 6 to 7 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to bowl. Reserve 2 tablespoons bacon drippings; discard remaining drippings.

2. Return reserved drippings to same saucepot; heat over medium heat 1 minute. Add bell peppers and onion and cook 10 to 12 minutes or until bell peppers are tender, stirring occasionally.

3. Add remaining ingredients and bacon; heat to boiling over high heat. Reduce heat to medium-low and simmer 30 to 40 minutes to blend flavors. Makes about 10 cups.

Each serving: about 254 calories, 4 g total fat (1 g saturated),
7 mg cholesterol, 969 mg sodium, 43 g carbohydrate,
11 g fiber, 7 g sugars, 14 g protein