Sandra's Chunky Bean Sauce

Thank you Sandra for submitting your fantastic and scrumptious meal makeover recipe.

Ingredients

1 tablespoon olive oil
8 ounces white mushrooms sliced
1 bell (sweet) peppers julienne cut
1 red onion diced
2 14 ounce diced tomatoes canned
1 15 ounce garbanzo beans canned, low or no sodium

1 15 ounce black beans canned, low or no sodium
1 15 ounce kidney beans canned, low or no sodium
1 tablespoon Italian seasoning
1/2 cup basil fresh, chopped
2 cups kale fresh, chopped
salt to taste

Directions

1. In a large pot over medium heat, warm the olive oil. Add the onions, peppers and mushrooms. Cook, stir frequently until vegetables are tender.

2. Stir in tomatoes, beans and Italian seasoning. Bring to a boil and then reduce heat to low. Simmer for 20 to 30 minutes until the sauce thickens.

3. Remove from heat and stir in kale and basil.

Serve this hearty bean sauce over 1 cup spaghetti squash.

Another option is to serve this over whole wheat spaghetti noodles, but the nutritional information will be different.

Tips

• Add your favorite green of choice if you're not a fan of kale.
• If you don't want to use canned beans, you can cook them from scratch and use 1 1/2 cups of each of the beans.

Nutritional data

Yield: 6 Servings

Serving Size: 1 1/2 cups