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2 C dried red beans |
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2 C dried pinto beans |
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1 large yellow onion, chopped |
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3 T garlic, chopped |
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3 green chile peppers, grilled and diced |
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3 vine-ripened tomatoes, grilled, seeded and chopped |
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1 T vegetable oil |
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7 quarts water or vegetable stock |
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1 smoked ham hock |
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1 tsp. toasted coriander seed |
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1 bay leaf |
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2 whole dried red chile peppers |
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Salt and pepper, to taste |
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Soak beans overnight in water to cover, changing water once; drain. |
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When beans are ready, saut/(c) onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. |
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Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 to 4 hours, until beans are tender. Season with salt and pepper to taste. |
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| | Approximate values per serving: 196 calories, 3 g fat, 6 mg cholesterol, 12 g protein, 32 g carbohydrates, 12 g fiber, 27 mg sodium, 12 percent calories from fat. |
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recipe from: The Arizona Republic, 10/22/03
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