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I had some beans, and I had a couple of dried chipotles and some Ro-Tel. This is what I came up with. I get my beans from Rancho Gordo; for this I used a large white bean from there and a can of cannellini. But you can use whatever beans you find in the pantry. Pintos would work, black beans would work .....

I also use low sodium stock because I like to control as much as possible in life, and I had some baby carrots left from a grandchild visit so I sliced those. With larger carrots, just chop them up to a reasonable size. I chose Mexican Oregano. Also it seems CES doesn't know about Ro-Tel, but an entire can is only 50 calories so it won't make much difference in calorie count/serving if you're thinking about that, which I always am.

Raciónes: 6
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Ingredientes

Cost per serving $1.61 view details

Direcciones

  1. Drain soaked beans and place in soup pot. Add stock and water, leeks and chipotle pepper. Bring to a boil and then simmer until beans are tender but not mushy.
  2. Add carrots, herbs, canned beans and Ro-Tel. remove leeks and simmer until all is cooked and tasty. Remove Chipotle. Adjust seasonings.
  3. Eat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 459g
Recipe makes 6 servings
Calories 87  
Calories from Fat 4 5%
Total Fat 0.5g 1%
Saturated Fat 0.11g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1472mg 61%
Potassium 263mg 8%
Total Carbs 17.37g 5%
Dietary Fiber 4.5g 15%
Sugars 5.5g 4%
Protein 3.84g 6%
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