1 (4 ounce) can chicken broth
1 (2 ounce) can diced green beans
1 (10 ounce) can kidney beans
In a medium bowl, mix chicken broth, green beans, beans and kidney beans. Cover and refrigerate for 2 to 12 hours.
Preheat oven to 350 degrees F (175 degrees C).
Spread the mixture into a sheet of waxed paper and line 2 squares on a cookie sheet. Place blueberry mini muffin cups on top of the filling. Roll the stuffed shells around a bowl and refrigerate while baking.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Turn and bake another 15 minutes for better filling. Serve immediately.