2 carrots, shredded 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon paprika 2 teaspoons salt 1 /2 teaspoon cayenne pepper Shredded cheddar cheese, optional Rinse and sort beans. Soak overnight or use quick-soak method, Discard liquid, Add the water, bring to a boil. Cover and simmer until the beans are almost tender , about 1 hour. Add all remaining ingredients except cheese. Simmer covered, stirring occasionally, until beans are tender and flavors have bended, about 2 hours; top with shredded cheddar cheese if desired, Yield: 2-1/2 qts. From: Country Woman Jan/Feb 1992 Rationing Recipes still hit the spot From Cookie-Ladys Files Converted by MMCONV vers. 1.10 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (922g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 26 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 18.7mg||1 %|
|Potassium 1958mg||52 %|
|Total Carbohydrate 117.5g||35 %|
|Dietary Fiber 40.3g||161 %|
|Sugars, other 77.1g|
|Protein 40.4g||58 %|
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Calories per serving: 641
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