Directions:
- Place beans in Dutch oven or kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender.
- Drain beans; place in a bowl. Add the onion, celery and parsley. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.4 Kcal (1048 kJ) | ||
| Calories from fat | 56.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 10% | |
|---|---|---|---|
| Cholesterol | 9.99mg | 3% | |
| Sodium | 625.66mg | 26% | |
| Potassium | 734.88mg | 16% | |
| Total Carbs | 35.85g | 12% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 13.33g | 53% | |
| Protein | 13.98g | 28% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 122mg | 12% | |
| Amount Per 100 g | |||
| Calories | 71.22 Kcal (298 kJ) | ||
| Calories from fat | 16.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 10% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 3% | |
| Sodium | 177.95mg | 26% | |
| Potassium | 209.02mg | 16% | |
| Total Carbs | 10.2g | 12% | |
| Sugars | 1.25g | 18% | |
| Dietary Fiber | 3.79g | 53% | |
| Protein | 3.98g | 28% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 0.9mg | 17% | |
| Calcium | 34.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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