In a heavy skillet, cook the onion, carrots, and garlic in 2T of the oil over moderately low heat, stirring, until the carrots are softened. Stir in the bell pepper. Drain the beans and combine them in a bowl with the vegetable mixture, the chicken stock, the remaining 6T of olive oil, parsley, lemon juice and salt and pepper to taste. Cover and chill. May be made up to 1 day in advance and kept covered and chilled. Serve at room temperature with pita wedges.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 125 (73%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 1.8mg||1 %|
|Sodium 113.5mg||4 %|
|Potassium 301.5mg||8 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.6g|
|Protein 2.6g||4 %|
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Calories per serving: 172
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