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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats, Dairy Dutch June 1995 1 Servings

INGREDIENTS

4 Pinto beans, rinsed drained
15-ounce
2 T Vegetable oil
2 c Chopped onions
1 c Chopped red bell pepper
1 c Chopped yellow bell pepper
2 T Chopped garlic
2 T Chili powder
2 t Ground cumin
1 Italian-style tomatoes
drained chopped
juices reserved
28-ounce
1 c Canned chicken broth
1 t Hot pepper sauce, such as
Tabasco
8 T Chopped fresh cilantro
3/4 c Finely crushed tortilla
chips
1 c Packed grated Monterey Jack
cheese with
jalapenos

INSTRUCTIONS

Puree 1 can beans in processor. Heat oil in Dutch oven over medium
heat. Add onions and bell peppers; saute until soft, about 10  minutes.
Add garlic; saute 2 minutes. Add chili powder and cumin;  stir 1
minute. Mix in tomatoes, 1/2 cup juices, broth, pepper sauce,  whole
beans and pureed beans. Simmer mixture 5 minutes, stirring  often. Add
6 tablespoons cilantro. Season with salt and pepper. Pour  into
13x9x2-inch glass baking dish. (Can be made 1 day ahead. Chill.
Preheat oven to 400F. Sprinkle crushed chips over beans. Bake until
heated through, about 30 minutes. Top with cheese; bake until melted,
about 5 minutes. Top with 2 tablespoons cilantro.  Serves 8.  Bon
Appetit June 1995  Converted by MC_Buster.  Per serving: 3192 Calories
(kcal); 41g Total Fat; (11% calories from  fat); 172g Protein; 559g
Carbohydrate; 0mg Cholesterol; 652mg Sodium  Food Exchanges: 33
Grain(Starch); 8 1/2 Lean Meat; 10 1/2 Vegetable;  0 Fruit; 6 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2381
Calories From Fat: 1314
Total Fat: 152.7g
Cholesterol: 250.3mg
Sodium: 5908.6mg
Potassium: 2920.3mg
Carbohydrates: 160.2g
Fiber: 34.5g
Sugar: 25.8g
Protein: 123g


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