Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 28 servings
1 1/4 lb Black Beans, Dry1/2 cup All Purpose Flour4 cups Celery, Fresh, Chopped1 1/2 cup Yellow Onions, Fresh, Diced2 cups Carrots, Fresh, Diced2 TBSP Garlic Cloves, Fresh, Peeled, Chopped1 tsp Ground Cumin2 cup Leeks, Fresh, Chopped1 gallon Hot Water4 oz Low Sodium Vegetable Base2 fl oz Olive/Canola Oil Blend (25/75 blend)1 TBSP Ground Black Pepper1 1/4 oz Sherry Vinegar2 bunch Scallions, Fresh1/2 tsp Oregano, Fresh, Chopped1 1/2 TBSP Kosher Salt
Serving size:1 Cup; Makes: 28 servings
Nutrition information:Per serving: Calories: 130; Protein: 6g; Fat: 2.5g; Carbs: 22g; Sodium: 480mg; Fiber: 6g;
Recipe Source:Recipe provided by FLIK Hospitality Group
A Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Texas.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at http://access.adobe.com.