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Ingredientes
- 1 c. dry pinto beans
- 4 c. water
- 1/2 teaspoon salt
- 3 beef bouillon cubes
- 1/2 c. onions
- Sprinkle of garlic salt
- 1/2 c. sliced celery
- 1/2 c. julienne carrots
- 1 (7 ounce.) can stewed tomatoes
- 1 dozen meatballs (recipe follows)
- 3/4 c. cabbage, shredded
Direcciones
- Combine pinto beans and water; soak overnight. Add in salt, bouillon cubes, onions, and garlic salt. Cover and simmer for 1 1/2 hrs or possibly till beans are nearly tender. Add in celery, carrots, tomatoes, and meatballs. Simmer for 25 min. Add in cabbage, shredded. Cook for 5 min more. Season with salt and pepper. Sprinkle with parsley.
- Meatballs: Combine and shape into 1 dozen meatballs. Brown in 1 tsp. oil. Drain well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 617g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 73 | 23% |
| Total Fat 8.08g | 10% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1205mg | 50% |
| Potassium 1133mg | 32% |
| Total Carbs 37.82g | 10% |
| Dietary Fiber 9.2g | 31% |
| Sugars 5.0g | 3% |
| Protein 24.21g | 39% |
