Directions:
- Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
- Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
- In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
- Add vegetable mixture, corn and paprika to beans.
- Simmer 30 mins, or until beans and squash are tender.
- Add chopped basil and season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.88 Kcal (1649 kJ) | ||
| Calories from fat | 33.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Sodium | 878.09mg | 37% | |
| Potassium | 1634.86mg | 35% | |
| Total Carbs | 69.07g | 23% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 22.78g | 91% | |
| Protein | 20.32g | 41% | |
| Vitamin C | 50.6mg | 84% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 12.9mg | 72% | |
| Calcium | 153.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 82.39 Kcal (345 kJ) | ||
| Calories from fat | 6.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 6% | |
|---|---|---|---|
| Sodium | 183.67mg | 37% | |
| Potassium | 341.96mg | 35% | |
| Total Carbs | 14.45g | 23% | |
| Sugars | 1.02g | 19% | |
| Dietary Fiber | 4.76g | 91% | |
| Protein | 4.25g | 41% | |
| Vitamin C | 10.6mg | 84% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 2.7mg | 72% | |
| Calcium | 32mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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