Backed Beans with Vegetables (Low Fat, Vegan)

May be this recipe is too simple to make a video, but everything genius is simple. I think that Beans and Veggies is perfect combination of carbs and protein, which makes this concoction ideal for lunch or light dinner. Ingredients 2 cups Mixed Greens and Veggies (here I have frozen leftovers of broccoli, carrots, cauliflower, spinach, bell peppers, corn, green peas) 1 thumb Ginger 2 Garlic cloves 1 can Backed Beans 1 pinch Black Pepper 1 pinch Chili Pepper 1 pinch Salt 2 handfuls Lettuce or Rice (for garnish) 1. Defrost your veggies. You can do it in microwave of on the stove. 2. Put vegetables, finely diced ginger, minced garlic and a can of beans into the pan, bring it to simmer. 3. Taste and adjust spices if needed. 4. Serve, Garnish and Enjoy! Yield:1 serving (~380 g) Nutritional value (per serving): Calories 477 Fat 2.9g Saturated Fat 0.8g Cholesterol 0mg Carbohydrates 90.9g Dietary Fiber 23.2g Sugars 8.2g Protein 28.0g Follow us: YouTube    / @spoon_channel   Twitter   / spoon_channel   Facebook   / spoonchannel   Instagram   / spoon_channel   Pinterest   / spoon_channel   Happy lunch and Eat with Spoon!