Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes. To cook raw beans: Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked) Notes: I like cooking my own beans rather than buying canned beans. : I use as many different beans as I have at home. Usually at : least 3 of the 4 mentioned, and one of the 3 must be black : beans because they are my absolute favorite. : Add or subtract cayenne pepper for hotness level. : A bit more cumin may be good too, I have yet to determine this, : though. per Carol Verge Fidonet HOME_COOKING echo
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (56%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 138mg||5 %|
|Potassium 234.8mg||6 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.7g|
|Protein 1.2g||2 %|
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Calories per serving: 55
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