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    You are in: Home / Recipes / Spiced Bean Stew Recipe
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    Spiced Bean Stew

    Average Rating:

    1 Total Reviews

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    • on January 28, 2012

      Very good, filling & no salt! I thought maybe the lack of salt was a mistake but it didn't need any. I used canola oil in place of the olive oil as my only olive oil would have burned as it is unrefined. I freshly ground whole cardamom pods & used good canned tomatoes. I ended up using canned chickpeas as my beans as I thought I had other beans on hand when I didn't. Garnished with the chopped flat leaf parsley made this dish for me. Served with white Basmati rice and Middle Eastern Arugula Salad.

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    Nutritional Facts for Spiced Bean Stew

    Serving Size: 1 (496 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 328.7
     
    Calories from Fat 28
    65%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 19.1 mg
    0%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 17.1 g
    68%
    Sugars 5.4 g
    21%
    Protein 18.9 g
    37%
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