Saute garlic and shallots in oil until transparent, about 2 to 3 minutes. Add corn and beans and cook 3 to 4 minutes. Add tomatoes and onion and cook an additional five minutes. Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes. Add herbs, red pepper sauce and worcestershire, and cook for another 5 minutes. Serve hot. Serves 4 to 6. Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g fiber. Vegetarian Times, December 1992/MM by DEEANNE
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6|
|Calories from Fat: 17 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 9.5mg||0 %|
|Potassium 375.1mg||10 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 17.7g|
|Protein 4.2g||6 %|
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Calories per serving: 118
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