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Recipe Name: Caraotas Negras (black Beans) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 1/2 Cup(s) Black beans, picked over
5 Cup(s) Cold water
2 Tablespoon(s) Lard or butter
2 Garlic cloves, minced
3 Fresh epazote sprigs
Salt, to taste
Freshly-ground black pepper
to taste
Directions:
Soak black beans in enough cold water to cover by 3 inches overnight.
Drain. Combine beans, water, lard, garlic and epazote in heavy large
Dutch oven over high heat. Bring to boil. Reduce heat and simmer until
beans are very tender and creamy, about 2 hours. Season to taste with
salt and pepper. This recipe yields 6 servings. Recipe Source: TOO HOT
TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD
NETWORK - (Show # TH-1E10 broadcast 01-29-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan
Feniger and Mary Sue Milliken Posted to MC-Recipe Digest by Nancy
Berry <nlberry@prodigy.net> on Mar 16, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 151mg
Potassium: 164.8mg
Carbohydrates: 10.7g
Fiber: 3.8g
Sugar: <1g
Protein: 3.9g


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