Beans with leftover Pork Shoulder Picnic Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
10 cups cooked pinto beans6 servings of left over pork and vegetables with broth1-6oz can tomato paste4 cups watersalt and pepper to taste
cook beans, add left overs with water and tomato paste
season to taste
bring to boil and simmer for about half an hour.
Serving Size: 13-1.5 cups each
Number of Servings: 13
Recipe submitted by SparkPeople user JUJUELLIOTT.
season to taste
bring to boil and simmer for about half an hour.
Serving Size: 13-1.5 cups each
Number of Servings: 13
Recipe submitted by SparkPeople user JUJUELLIOTT.
Nutritional Info Amount Per Serving
- Calories: 376.3
- Total Fat: 13.4 g
- Cholesterol: 49.2 mg
- Sodium: 490.7 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 12.7 g
- Protein: 24.2 g
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