Recipe by: Elizabeth Powell Preparation Time: 4:00 Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add bean stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 277 (44%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 32.1mg||10 %|
|Sodium 552.5mg||19 %|
|Potassium 105mg||3 %|
|Total Carbohydrate 75.9g||22 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 71.8g|
|Protein 9.3g||13 %|
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Calories per serving: 627
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