Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice. To serve, mound 3/4 cup rice on plate and spoon generous serving of beans over the rice. (Yield: For a Crowd) Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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|Serving Size: 1 Recipe (3333g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 140 (6%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 0mg||0 %|
|Sodium 20269mg||699 %|
|Potassium 26855.5mg||707 %|
|Total Carbohydrate 526.4g||155 %|
|Dietary Fiber 119.4g||478 %|
|Sugars, other 407.1g|
|Protein 116.9g||167 %|
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Calories per serving: 2290
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