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Suggest a better descriptionRINSE THE BEANS, then soak them overnight in enough water to cover them by 1 inch. Put the beans, the soaking liquid, the ham hocks and 3 cups of water into a stock pot. Cover, bring to a boil, and simmer until the beans are just tender, about 1 hour. Remove the ham hocks and let them cool. Add the onions and garlic to the pot and simmer for 10 minutes. Slice the meat off the ham hocks and add to the pot. Add the rice and simmer until the rice is tender and the water is absorbed (it may be necessary to add more water). PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (1413g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2145 | ||
Calories from Fat: 787 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.4g | 117 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 42.1g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 606.3mg | 187 % | |
Sodium 10147.6mg | 350 % | |
Potassium 4101.6mg | 108 % | |
Total Carbohydrate 78.7g | 23 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 74.8g | ||
Protein 240.4g | 343 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2145
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