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Suggest a better descriptionSoak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in the quart of water, in a pressure cooker. Puree. Saute onions, garlic, carrots, and celery until tender. Add beans and their liquid, marjoram, salt & pepper, and wine. Bring to a boil, then simmer for 5 minutes. Garnish with the lemon slices. Serves 4 to 6. Posted to fatfree digest V97 #268 by JBennicoff@aol.com on Nov 17, 1997
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Serving Size: 1 Serving (689g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 93 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.8mg | 6 % | |
Potassium 476.8mg | 13 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 15.8g | ||
Protein 3.2g | 5 % | |
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: 93
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