Easy and tasty beans and rice.
Source: S. Dwyer
In large skillet heat olive oil; cook onion and red peppers until tender; stir in tomatoes, beans, them and garlic salt; cook 3 minutes. Add vinegar, pepper sauce and reserved liquid. Continue to cook 5 minutes (or until it is thick as you like). Serve over rice. Garnish with lime wedge or sliced mango.
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Serving Size: 1 Serving (1201g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1542 | ||
Calories from Fat: 696 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.3g | 103 % | |
Saturated Fat 46.5g | 232 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 292.3mg | 90 % | |
Sodium 1170.7mg | 40 % | |
Potassium 3360.3mg | 88 % | |
Total Carbohydrate 141.1g | 42 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 135.8g | ||
Protein 74.8g | 107 % | |
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: 1542
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