Nutritive 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
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
Instructions
-
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.
