In a very large stockpot, heat oil until very hot. Add onion, garlic, and jalapenos and saute lightly until you can smell the aroma. Add stock and black beans and cook over medium heat for 30 to 40 minutes, until the beans are barely tender. Add ripe tomatoes, sun-dried tomatoes, red peppers, and Anaheim peppers and cook until the beans are tender, 15 to 20 minutes. Add ancho peppers, cumin, coriander, basil, and cilantro and allow to simmer for a few minutes. Season with salt and black pepper. Serve with salsa, sour cream, and green onions. Serves 6 Per serving: 3229 Calories (kcal); 69g Total Fat; (18% calories from fat); 146g Protein; 531g Carbohydrate; 20mg Cholesterol; 14199mg Sodium Food Exchanges: 31 Grain(Starch); 4 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1897g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 80 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 7534.9mg||260 %|
|Potassium 173.9mg||5 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 27.1g|
|Protein 1.7g||2 %|
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Calories per serving: 191
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