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“From The Complete Southern Cookbook.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place oil in a dutch oven over medium high heat. Saute onion, bell pepper, and garlic about 5 minutes, or until tender. Add thye beans, tomatoes, water, vinegar, suagr, pepper, salt, and tomatoe sauce. Stir to combine.Bring to a boil, cover, reduce heat to low, simmer 1 hour. Uncover and simmer 20 minutes, stirring occasionally.
  2. Serve hot over yellow rice and toip each serving with green onions and sour cream.

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