Serving : 6
 

Ingredients

• 3 cups Mushrooms, sliced

• 2 medium Onion

• 1 teaspoon Canola oil

• 1/4 cup All purpose flour

• 5-3/8 ounces Chicken broth canned

• 1/4 cup Wine Sherry

• 4 teaspoons Worcestershire Sauce

• 1/8 teaspoon Marjoram

• 1/8 teaspoon Chilli powder

• 1/8 teaspoon Thyme

• 1/8 teaspoon Nutmeg

• 1/2 teaspoon Garlic powder

• 30 ounces Pinto Beans canned

• 1-1/2 cups Yogurt Plain, low fat

• 1 teaspoon Lemon juice

    Directions

• Chop mushrooms and slice onions. Saute mushrooms and onions in oil until tender in a large skillet. Mix flour, chicken broth, sherry, Worcestershire sauce and spices; add to skillet and cook until thick. 
   

• Stir in cooked drained beans and stir over low heat until heated through. Remove from heat and stir in yogurt and lemon juice. Serve over cooked bulgur, rice or noodles.

  Nutritional Information

• Calories: 210.84cal

• Protein: 12.47g

• Fat: 2.63g

• Fiber: 12.07g

• Vitamin C: 12.23mg

• Vitamin E: 3.31mg

• Thiamine: 0.24mg

• Riboflavin: 0.42mg

• Niacin: 2.79mg

• Folate: 107.65mcg

• Sodium: 826.01mg

• Calcium: 171.17mg

• Magnesium: 59.18mg

• Potassium: 833.20mg

• Iron: 3.45mg

• Zinc: 1.83mg