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Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute with onion & garlic add chopped tomatoes, cook a until soft Add the beans, and some bean liquid Add the spices and cook for another hour or so File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 36 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 669mg||23 %|
|Potassium 2338.8mg||62 %|
|Total Carbohydrate 147.3g||43 %|
|Dietary Fiber 51.7g||207 %|
|Sugars, other 95.6g|
|Protein 52.3g||75 %|
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Calories per serving: 818
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