---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Bean Stew
  Categories: Diabetic, Main dish, Vegetarian, Vegetables, Beans
       Yield: 1 servings
  
       1 tb Pinto beans;*
       1 tb Northern beans;
       1 tb Lentils;
       1 c  Beef broth;
       1 tb Carrot;
       1 tb Hominy;
       1 tb Onion; slice
     1/2 ts Green chilies; chopped
         ds Garlic powder, oregano,
            Salt to taste
            Fresh ground pepper;
  
   * Makes 1 1/2 cup of soup for ONE, again!!!!! No soup
   for BERT!!! Boil beans and lentils in beef broth for
   10 minutes, covered. Allow to stand 1 to 2 hours or
   overnight. Place softened beans and remaining
   ingredients in baking dish.  Bake aat 350F for 45
   minutes to 1 hour or until ingredients are tender.
   Food Exchange per serving: 1 MEAT EXCHANGE + 1
   STARCH/BREAD EXCHANGE CAL: 225
   
   Souce: The Complete Diabetic Cookbook by Mary Jane
   Finsand Brought to you and yours via Nancy O'Brion and
   her Meal-Master
  
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