More About HUBBYANDI

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I have had this recipe for years, I use my own canned salsa and stewed tomatoes which would be less sodium. You may also use lower sodium beans.

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Taken from Cooking Light Magazine January/February 2012 edition.
I used regular black olives rather than oil cured like the original recipe called for.

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Taken from Cooking Light Magazine January/February 2012 edition.

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Recipe taken from a yogurt container, but I got the recipe from someone and don't know what brand.