Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Bean | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large cans green beans with shelly beans
- 1 large can whole kernel corn
- 1 large can sauerkraut
- 5 slices bacon
Directions
Drain beans, corn, and kraut (reserve kraut juice).
Mix together beans, corn and kraut juice in large bowl with lid then place in refrigerator overnight.
Stir several times the next morning.
Fry bacon then remove and drain well.
Add bacon to bean mixture then bring to a boil, reduce heat and simmer for 30 minutes.
Category:Cathy's Recipes
Category:Green bean Recipes
Category:Corn Recipes
Category:Sauerkraut Recipes
Category:Bacon Recipes