• 1/2 jalapeño pepper, sliced lengthwise in half, seeds removed and discarded
• 1 lb. canned pork and beans
• 9 ounces canned corn kernels, drained
• 1/2 lb. canned white beans, drained
• 1/2 lb. canned black beans, drained and rinsed
• 2/3 cup plus 3 Tbs. canned chili style chunky tomatoes
• 1/2 small red onion, thinly sliced
• 1/4 cup sour cream

Combine all ingredients, except sour cream, in a heavy nonreactive saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 3-4 minutes, or until corn and onions are tender. Serve with sour cream.

Per serving: calories 344, fat 5.7g, 14% calories from fat, cholesterol 14mg, protein 16.5g, carbohydrates 62.2g, fiber 14.7g, sugar 18.8g, sodium 659mg, diet points 4.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.8, Fruit: 0.0, Bread: 3.7, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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