Try this Chili with Five Kinds of Peppers recipe, or contribute your own.
Suggest a better descriptionSoak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute with onion & garlic add chopped tomatoes, cook a until soft Add the beans, and some bean liquid Add the spices and cook for another hour or so File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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Serving Size: 1 Serving (681g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 818 | ||
Calories from Fat: 36 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 669mg | 23 % | |
Potassium 2338.8mg | 62 % | |
Total Carbohydrate 147.3g | 43 % | |
Dietary Fiber 51.7g | 207 % | |
Sugars, other 95.6g | ||
Protein 52.3g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 818
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