Black Bean Stew

By Melzie

Ingredients

• 1 slice bacon, chopped
• 2/3 cup canned diced tomatoes with green chiles
• 1/2 cup baby shells
• 1 cup canned black beans, rinsed and drained
• 1 cup reduced sodium chicken broth
• 1/2 cup water
• 1 large roasted garlic clove, mashed
• 1/2 cup frozen corn, thawed

Details

Servings 2

Preparation

Step 1

Cook bacon in medium saucepan until crisp; drain on paper towels. Drain off and discard all but 1 tsp of the bacon fat from the pan. Add the tomatoes to the saucepan and simmer until slightly thickened, about 2 minutes.

Meanwhile, cook the pasta according to package directions, omitting the salt; drain.

Add the black beans, broth, water, and garlic to the tomatoes and bring to a boil. Reduce the heat and simmer 5 minutes. Stir in the corn and pasta and cook until heated through, 2 -3 minutes.

Per serving (generous 2 cups) 416 cal, 6 g fat, 2 g sat fat, 5 mg chol, 859 mg sodium, 73 g carb, 9 g fiber, 19 g prot, 146 mg calcium