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Suggest a better descriptionIn a bowl combine pigs feet and ears with water to cover; soak for 24 hours, changing water 5 times. Drain and split pigs feet. In a large casserole heat oil until it is hot. Add onions and garlic and cook, stirring often, 5 minutes. Add black beans, bell peppers, dried meat, pigs feet, pigs ears and oxtails; add enough wat er to cover. Bring to a boil and simmer, stirring occasionally, 1 1/2 hours (beans should maintain their shape and not become mushy). During last 10 minutes of cooking add pork sausages and bacon. Se ason with salt, if necessary. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon"
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 18 | ||
Calories from Fat: 9 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 32.6mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.7g | ||
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: 18
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