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Sooner State Beans With Spareribs Recipe
|Dried pinto beans||1 Pound, washed and drained|
|Fresh pork spareribs||3 Pound|
|Green peppers||2 , cut into quarters|
|Onions||2 , sliced|
|Canned tomatoes||28 Ounce (3 1/2 cups, 1 can)|
Serving size: Complete recipe
Calories 4842 Calories from Fat 1741
% Daily Value*
Total Fat 194 g298%
Saturated Fat 65.9 g329.4%
Trans Fat 0 g
Cholesterol 816.6 mg
Sodium 1693.7 mg70.6%
Total Carbohydrates 381 g127%
Dietary Fiber 95.1 g380.6%
Sugars 28.4 g
Protein 390 g780.5%
Vitamin A 134.9% Vitamin C 612.2%
Calcium 120.2% Iron 247.3%
*Based on a 2000 Calorie diet
Cover pan and let stand for 1 hour.
Do not drain.
Meanwhile, cut spareribs into serving pieces.
Brown lightly in heavy skillet.
Cover with water.
Simmer, covered, until tender.
Drain beans and pour into roasting pan.
Arrange spareribs on top of beans.
Add water in which spareribs were cooked.
Season with salt, pepper, and chili powder.
Put peppers and onions on top of pork; pour tomatoes over all.
Cover and bake in preheated slow oven (325Â°F.) 1 hour.