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Ingredientes
- 1/2 lb Soup beans, dry
- 1/2 lb Black beans
- 4 lrg Potatoes
- 4 Tbsp. Oil
- 4 Tbsp. Salt
- 1/2 tsp Black pepper
- 1/2 c. Shallots, minced
Direcciones
- Wash, soak & cook the dry peas as indicated on the package. Retain the cooking water.
- Cook the potatoes & save the cooking water.
- Measure the reserved cooking waters to 8 c.: add in fresh water if necessary. Pour into a soup pot.
- Crush the peas & beans with the potatoes & add in to the liquid, with the remaining ingredients. Simmer slowly for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 10 servings | |
| Calories 230 | |
| Calories from Fat 52 | 23% |
| Total Fat 5.87g | 7% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.14g | |
| Cholesterol 0mg | 0% |
| Sodium 2911mg | 121% |
| Potassium 828mg | 24% |
| Total Carbs 37.38g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 2.1g | 1% |
| Protein 8.08g | 13% |
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