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I added some garlic salt to the tomato sauce. Also I did not have a cast iron/dutch oven pot that could go from stove to oven and so i had to make everything and then put into just a regular baking dish to finish it up. If you wanted to do it a bit differently you could skip the rosemary and do a spicy version of this I think by adding red pepper flakes or maybe cayenne pepper. Haven't tried that yet but will in the future. The tomato/bean combo itself was just delicious and although you could make healthier by doing boneless/skinless the check was really tasty with bone-in and skin on.
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 684 (62%)|
|Amt Per Serving||% DV|
|Total Fat 76g||101 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 31.5g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 378mg||116 %|
|Sodium 372.8mg||13 %|
|Potassium 1008.9mg||27 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.9g|
|Protein 94.2g||135 %|
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Calories per serving: 1099
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