Warm kidney beans, bringing to a boil, with kombu until thick and soft.
Add tamari to taste and cook beans 5 minutes more.
Simmer corn with vegetables for 5 -10 minutes adding water as needed.
Layer 1/2 layer of corn, then all bean, then 1/2 layer of corn.
This dish can then be baked or warmed. (Be careful of water if not baking.
Servings: 4 supper, 2 lunches
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (300g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 140.7mg||5 %|
|Potassium 781.1mg||21 %|
|Total Carbohydrate 52.7g||16 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 43.9g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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