Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes. Add the diced zucchini and the black beans with their liquid, cover and cook until the zucchini is just tender, about 10 minutes. Add soy sauce to taste. Serve over cooked brown rice. Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 230
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|Serving Size: 1 Serving (868g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 489.3mg||17 %|
|Potassium 1606.8mg||42 %|
|Total Carbohydrate 104.1g||31 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 83.7g|
|Protein 20.4g||29 %|
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Calories per serving: 551
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