Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Use this thrifty base in three recipes. It makes enough for two meals.

Recipe by MyRecipes January 2013

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Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
About 3 lb. 6 oz. (serving size: 4 oz.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, using a fork, mash kidney beans with reserved liquid. Add beef, eggs, onion, garlic, parsley, salt and pepper and mix gently but thoroughly with your fingers.

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  • Divide mixture into 2 portions, about 1 lb. 11 oz. each. Use immediately or place each portion in a large ziplock bag, squeeze out air and seal. Refrigerate for up to 1 day or freeze for up to 1 month.

Nutrition Facts

206 calories; fat 12g; saturated fat 5g; protein 17g; carbohydrates 6g; fiber 2g; cholesterol 82mg; sodium 342mg.
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