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Pintos and Potatoes
Number of Servings: 6
Serving Size: 1/6 recipe
|dried pinto beans||1.50 cup|
|large potato (about 9 oz), peeled and sliced||1 ea|
|lemon juice||2 Tbsp|
|olive oil||2 Tbsp|
Wash and rinse beans well. Soak beans overnight in enough water to cover.2:
Drain beans and rinse again. Put beans in slow cooker or saucepan and add water to cover by at least 2 inches.3:
If using a slow cooker, also add the salt and sliced potato and cook on low for about 12 hours.4:
If cooking on stovetop, simmer until beans are almost tender, about 2 hours, then add satl and sliced potato. Simmer another 45 minutes, or until done.5:
Add lemon juice and oil when serving.
|Calories from Fat 45|
|Total Fat 5g|
|Saturated Fat 0g|
|Dietary Fiber 11g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Starch / 1 Lean Meat / 1/2 Fat|
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