Mix together all the spices except the salt. Saute the onions, bell pepper, celery, and garlic until translucent. Over medium high heat add the spice mixture and 1/2 a cube of margarine. Saute and stir about 5 to 7 minutes scraping all the good stuff that is sticking to the bottom of the pan. Add the beans, veggie broth and Tabasco sauce and bring to a boil. Reduce to a simmer. After about an hour, add the rice and continue cooking until the beans are done, about an hour longer. Add water as needed. Adjust salt and serve. Recipe by: Kurt Lucas Posted to bbq-digest V5 #771 by Kurt Lucas
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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 32|
|Calories from Fat: 34 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1434.7mg||49 %|
|Potassium 882.5mg||23 %|
|Total Carbohydrate 81.5g||24 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 66.4g|
|Protein 18.7g||27 %|
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Calories per serving: 427
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