DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while theyre cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 57 (39%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 18.9mg||6 %|
|Sodium 121.2mg||4 %|
|Potassium 237.6mg||6 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 8.8g|
|Protein 9.6g||14 %|
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Calories per serving: 148
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