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Suggest a better descriptionCut the corn from the ears and remove and discard the seed core from the capsicums. In a large non-stick pan, add the chopped Spanish onion, chopped red and green capsicum flesh, paprika, cumin and the corn and cook over a high heat until the vegetables begin to blacken and blister, stirring often. Add the oil, garlic and squash and continue to cook for 4 minutes, stirring constantly. Add the Lima beans, kidney beans, stock, tabasco and sugar and cook until the liquid has evaporated and the vegetables are hot. Remove from the heat and add lime juice, fresh coriander, parsley and salt and pepper to taste. Toss thoroughly to coat all the vegetables. Serve warm or at room temperature. Per serving: 1928 Calories (kcal); 14g Total Fat; (6% calories from fat); 108g Protein; 378g Carbohydrate; 1mg Cholesterol; 1010mg Sodium Food Exchanges: 21 Grain(Starch); 5 Lean Meat; 9 1/2 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2171g) | ||
Recipe Makes: 1 servings | ||
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Calories: 797 | ||
Calories from Fat: 118 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 629.3mg | 22 % | |
Potassium 5779.5mg | 152 % | |
Total Carbohydrate 169.3g | 50 % | |
Dietary Fiber 40.1g | 160 % | |
Sugars, other 129.2g | ||
Protein 37.9g | 54 % | |
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: 797
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