• 1/2 lb. Italian turkey sausage, casing removed (optional)
• 1-1/2 cups jicama, cut into small cubes
• 1 lb. canned tropical fruit salad, drained
• 1 lb. canned red beans, drained and rinsed
• 1 lb. canned black beans, drained and rinsed
• 1 lb. canned Great Northern beans, or Navy beans, drained and rinsed
• 14 ounces diced tomatoes, undrained
• 1/2 cup orange essence pitted prunes, coarsely chopped
• 1/2 cup purchased mango chutney
• 3 Tbs. cider vinegar
• 2 tsp. ground cumin
• 1/2 tsp. ground allspice
• 1/2 tsp. red pepper flakes

If using sausage, cook in small skillet over medium heat until browned, 5-7 minutes; drain sausage thoroughly on paper towels and crumble. Discard all but 1 teaspoon fat from skillet; add jicama to skillet and sauté until beginning to brown, about 5 minutes.

Mix all ingredients in a casserole dish (about 2 quarts). Bake, covered, at 350°F for 30 minutes.

Courtesy American Dry Bean Board.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 422, fat 5.8g, 12% calories from fat, cholesterol 23mg, protein 22.1g, carbohydrates 77.2g, fiber 17.9g, sugar 33.9g, sodium 548mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 1.3, Bread: 2.4, Lean meat: 0.8, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.7

  view detailed nutritional information