* Exported from MasterCook *

                       Kidney Beans and Spinach

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans 3 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  fat-free chicken broth -- low sodium
  1         tablespoon  rice vinegar
  1                cup  summer squash -- diced
  1             medium  red pepper -- cut in strips
     1/4           cup  scallions -- minced
  2               cups  fresh spinach -- chopped
  1                cup  kidney beans, canned -- rinsed
  1           teaspoon  dried basil
     1/2      teaspoon  black pepper
  2               cups  cooked rice

Heat broth and vinegar in large saucepan. Add squash, bell pepper, and two 
tablespoons scallions - sauté for 4 minutes.
Add spinach, kidney beans, basil and pepper and sauté until squash is tender - about
6 minutes.
Serve over rice, sprinkled with remaining scallions

Description:
  "3 Points Per Serving"
Source:
  "Anni"

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Per serving: 194 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein; 
40g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

NOTES : (I don't use the vinegar and sometimes make this with white rice, and 
sometimes brown - I also use regular onion instead of scallion)