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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. Camellia Pinto Beans (rinsed and picked)
- 2 Tbsp. neutral oil (I used grape seed oil)
- 2 cups parsnips (diced)
- 2 cups carrots (diced)
- 1 cup celery (diced)
- 3 cups leeks (sliced, soaked, removed from water and dried)
- 2 Tbsp. garlic (minded)
- 1 1/2 cups white vermouth (extra-dry)
- 16 cups water
- 2 Tbsp. Creole seasoning
- 1 1/2 tsp. oregano leaves
- 1 1/2 tsp. salt
- 1 tsp. marjoram leaves
- 1 tsp. ground black pepper
- 8 cups turnip greens (baby, packaged)
- 8 cups baby kale (packaged)
- 1/3 cup Tabasco (or other cayenne hot sauce)
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