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Suggest a better descriptionRecipe from Neosoft Recipe Archives Modified by Steve Tanner Wash and presoak beans overnight. Put the water, salt and chicken in a large Dutch oven or stock pot. Bring to a boil, reduce heat and simmer for one hour. Remove from heat, move chicken to a plate to cool, and skim fat and foam from the broth. Add beans, onions, garlic, and seasonings to the broth and simmer for 1 hour. Meanwhile, remove the meat from the chicken, discarding skin, fat, and bones. Chop the meat into bite-size pieces. After beans have simmered for an hour, add chicken and green chiles. Continue to simmer until beans are very tender, but not mushy. Serve with warm flour tortillas and side dishes of chopped onion,grated cheddar or Monterey jack cheese, sliced jalapeno chiles, and sour cream. Posted to CHILE-HEADS DIGEST by Steve Tanner
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Serving Size: 1 Serving (1772g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 615 | ||
Calories from Fat: 27 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.5mg | 2 % | |
Potassium 2006.7mg | 53 % | |
Total Carbohydrate 117.6g | 35 % | |
Dietary Fiber 28g | 112 % | |
Sugars, other 89.5g | ||
Protein 37g | 53 % | |
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: 615
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