Nutrition Facts

Serving Size1/12 recipe
Calories440
Calories from Fat20
Total Fat2 g
Saturated Fat0 g
Cholesterol0 mg
Sodium460 mg
Total Carbohydrate81 g
Dietary Fiber24 g
Sugars4 g
Proteins27 g
Vitamin A6% DV
Vitamin C15% DV
Calcium15% DV
Iron40% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings12
Preparation Time2 hours

Cups of Fruits and Vegetables Per Person: 1.5

Ingredients and Preparation

IngredientsMeasures
Black beans, dried1 cup
Red beans, dried1 cup
Pinto beans, dried1 cup
White beans, dried1 cup
Split green peas, dried1 cup
Navy beans, dried1 cup
Garbanzo beans, drained1 can (15.5 ounces)
No-sodium black-eyed peas, drained1 can (15.5 ounces)
Kidney beans, drained1 can (15.5 ounces)
No sodium diced tomatoes1 can (14.5 ounces)
Diced tomatoes with green chiles1 can (10 ounces)
Large onion, chopped1
Green onion, chopped1 cup
Garlic cloves, crushed
Salt½ tsp
  1. Directions
  2. Combine black beans, red beans, pinto beans, white beans, split green peas, and navy beans. Cover with water and soak overnight.
  3. Drain beans and place in a large stockpot; cover with water.
  4. Add navy beans, garbanzo beans, black-eyed peas, and kidney beans. Cover and bring to a boil.
  5. Reduce heat and simmer for 1½ hours or until beans are tender.
  6. Add tomatoes, tomatoes with green chiles, onion, green onion, garlic, and salt. Simmer for 30 minutes to blend flavors.