• 1/2 lb. diced reduced-fat sausage, or linguica or chorizo
• 1/4 lb. ground beef, from round
• 1 cup chopped onions
• 2 tsp. chopped garlic
• 2 lbs. canned kidney beans, or canned navybeans, rinsed and drained
• 1 cup tomato sauce
• 1 cup reduced-fat low sodium chicken broth
• 1/2 cup dry white wine or chicken stock, (reduced sodium, fat-free)
• 1/4 cup packed light brown sugar
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1 tsp. pepper
• 2/3 cup fresh white breadcrumbs

Sauté sausage, ground beef, onion, and garlic in large skillet until meat is browned and onion is tender, about 10 minutes. Drain well. Combine meat mixture and remaining ingredients, except breadcrumbs, in 2 1/2-quart casserole. Bake at 350°F, uncovered, for 1 hour. Sprinkle top of casserole with breadcrumbs and bake until crumbs are lightly browned, 20 to 25 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 412, fat 15.1g, 34% calories from fat, cholesterol 39mg, protein 19.9g, carbohydrates 47.6g, fiber 7.0g, sugar 15.9g, sodium 997mg, diet points 8.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 1.7, Lean meat: 1.3, Fat: 2.4, Sugar: 0.5, Very lean meat protein: 1.4

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