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Suggest a better descriptionSort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans. Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat and simmer 2 hours. Saute onion and celery in margarine until tender; add onion mixture, tomatoes, and salt to bean mixture, stirring well. Simmer, uncovered, 1 hour or until beans are tender. Yield: 11 servings. Nutritional information per 1 cup serving: calories ~ 160, protein - 9 gm., fat - 1 gm., carbohydrates - 30 gm., cholesterol - 0 mg., sodium - 283 mg., fiber - 8 gm. Diabetic Food Exchanges: Starch - 2. FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House, copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna 11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA"
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 11 | ||
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Calories: 174 | ||
Calories from Fat: 12 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 118.2mg | 4 % | |
Potassium 653.5mg | 17 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 20.8g | ||
Protein 10.1g | 14 % | |
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: 174
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