Recipe By : Too Hot Tamales Show #THSP01 Place washed beans in a saucepan and cover with cold water to cover by 1-inch. Bring to a boil, then reduce heat and simmer, covered for 1 hour or until just tender. In a large skillet over medium heat toast the pumpkin seeds shaking continuously, until golden. Cool thoroughly and grind to a powder in a coffee grinder or small food processor. In the same skillet toast the avocado leaves until fragrant, about 2 to 3 minutes and in the same fashion toast the whole chilies. In a saucepan heat vegetable oil and add onion and garlic. Saute until lightly golden, about 5 minutes and add beans, ground pumpkin seeds, wholered chilies, avocado leaves and chicken stock. Cook, uncovered for 15 minutes until flavors marry and the mixture thickens. Cut the roasted green chilies into wide strips and add to the beans for the last 2 to 3 minutes of cooking. Serve immediately in wide soup plates. Yield: 4 servings Oaxaca, Days Of Mescal And Roses Posted to MC-Recipe Digest V1 #615 by Peggy Morgan <firstname.lastname@example.org> on 97
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|Serving Size: 1 Serving (1894g)|
|Recipe Makes: 1|
|Calories from Fat: 1348 (58%)|
|Amt Per Serving||% DV|
|Total Fat 149.7g||200 %|
|Saturated Fat 27.1g||136 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 61.9g|
|Cholesterol 28.8mg||9 %|
|Sodium 1461.1mg||50 %|
|Potassium 5350.4mg||141 %|
|Total Carbohydrate 169.5g||50 %|
|Dietary Fiber 27.6g||110 %|
|Sugars, other 141.9g|
|Protein 111.7g||160 %|
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Calories per serving: 2341
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