Keep refrigerated

best when purchased by date stamped on package use within 3-5 days of opening

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mexican bean pot - ingredients: 1/4 cup butter fc, 1/2 cup onion, chopped, 1/4 cup green pepper, chopped, 3/4 tsp chili powder fc, 1/2 tsp salt fc, 1/4 tsp dry mustard, 1 medium tomato, peeled and coarsely chopped, 1 package (10 oz) frozen lima beans fc, 1 can (15 oz) kidney beans, drained fc, 1 cup (4 oz) reduced fat mexican style four cheese blend, finely shredded fc. Cooking directions: in saucepan, melt butter; Sauté onion and green pepper until tender. Stir in chili powder, salt and mustard. Add tomato and lima beans; Cover and bring to boil. Add kidney beans; Cover and simmer 5 to 7 minutes until lima beans are tender and kidney beans are heated through. Top with finely shredded mexican style four cheese blend. Makes 6 servings fc = food club brand

this product contains 5g total fat. Regular 4 cheese mexican style blend contains 8g total fat per serving.

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