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Ingredientes
- 2 clv garlic
- 1 Tbsp. extra virgin olive oil
- 1 med onion, finely minced (1 c.)
- 8 ounce grnd turkey
- 1 can (15-oz) pinto beans, liquid removed
- 1 can (15-oz) black beans, liquid removed
- 3/4 c. beer
- 4 x Roma tomatoes, diced
- 1 x jalapeno pepper, seeded and finely minced
- 1 tsp dark brown sugar
- 1/3 tsp freshly grnd black pepper
- 1/3 tsp Liquid Smoke (see note)
- 6 Tbsp. minced cilantro (fresh coriander)
Direcciones
- Preheat oven to 400 F. Place the garlic in a pie plate and roast for 10 min.
- Remove from the oven and allow to cold, then peel and mash cloves with a fork.
- Hot the oil in a large skillet over medium-low heat. Add in the onion and garlic and cook, stirring frequently, till the onion is soft and translucent/soft, 10 to 15 min. Add in the turkey and cook, stirring frequently, till the turkey is not longer pink, about 5 min.
- Stir in remaining ingredients except the cilantro, and bring to a boil. Reduce the heat to low and simmer, uncovered for 30 min. Remove from the stove and allow to cold slightly. To serve, spoon 1 c. of stew into each of six bowls and sprinkle 1 Tbsp. minced cilantro over the top of each serving.
- Serves 6
- Note: Liquid Smoke is usually found with the barbecue sauces. It is simply distilled smoke essence and is all natural and perfectly safe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 50 | 43% |
| Total Fat 5.59g | 7% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.1g | |
| Cholesterol 30mg | 10% |
| Sodium 43mg | 2% |
| Potassium 348mg | 10% |
| Total Carbs 7.16g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.67g | 2% |
| Protein 7.82g | 13% |
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