Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes. Add the diced zucchini and the black beans with their liquid, cover and cook until the zucchini is just tender, about 10 minutes. Add soy sauce to taste. Serve over cooked brown rice. Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 230 Posted to MM-Recipes Digest V4 #299 by firstname.lastname@example.org (Roy) on Nov 19, 1997
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|Serving Size: 1 Serving (923g)|
|Recipe Makes: 4|
|Calories from Fat: 84 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 50.4mg||16 %|
|Sodium 1022.3mg||35 %|
|Potassium 1750mg||46 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 88g|
|Protein 26.6g||38 %|
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Calories per serving: 648
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