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Suggest a better descriptionCover the beans with water and soak overnight, or quick soak them. Saute the onion and garlic in the bacon fat until soft. Combine all the ingredients, except the tequila and sour cream, in a large pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until the beans are soft. Remove the ham hock and shred the meat. Divide the soup in half, puree half of it and add back to the reamining soup. Add the shredded meat and simmer for 15 minutes or until thickened to the desired consistency. Remove from the heat, stir in the tequila, garnish with the sour cream, and serve. Serving Suggestions: Serve as a lunch entree with warmed flour tortillas and a citrus salad. Source: "The Whole Chile Pepper Book," by Dave DeWitt and Nancy Gerlach, 1990. Little, Brown and Company.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 5 | ||
Calories from Fat: 3 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 23.6mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 0 % | |
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: 5
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