2 c. lima beans, baby, frozen
1 c. green beans, frozen
1/2 pkg. mushrooms, sliced (8 oz)
1 T. olive oil
1 T. water
2 t. cornstarch
1 can Italian tomatoes, undrained (14.5 oz)
1 can garbanzo beans, drained and rinsed (16 oz)
Cook lima beans and green beans in 3 quarts of water for 10-12 minutes. Drain and set aside. In a large skillet, cook mushrooms in hot oil over medium heat for 5 minutes, stirring occasionally. Combine water and cornstarch; stir into mushrooms. Stir in tomatoes and garbanzo beans. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in lima and green beans; heat through.
Makes 5--1 c. servings.
Nutrition Information: 230 calories; 5 g fat; 0 mg cholesterol; 510 mg sodium; 35 g carbohydrates; 9 g fiber; 11 g protein.