Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel. Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute10 minutes or until onion is tender. Add cumin, and saute 1 minute. Return beans to pan. Add water and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf. Stir in vinegar and hot sauce. Yield: 15 cups (serving size: 1 cup). Recipe By : Cooking Light, Jan/Feb 1995, page 129 Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 07:57:11 -0500 From: Nancy
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 15 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 984.8mg||26 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 32.4g|
|Protein 13.7g||20 %|
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Calories per serving: 236
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