Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Cinda Chavich
Recipe by Cooking Light June 1999

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Recipe Summary test

Yield:
12 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

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  • Return beans to pan; add 8 cups water, bay leaves, and small onion. Bring to a boil; reduce heat, and simmer 1 hour or until beans are tender. Drain beans; discard bay leaves and onion.

  • Cook bacon slices in Dutch oven over medium-high heat until crisp. Remove bacon slices from pan, reserving the drippings. Add minced onion and garlic to pan, and sauté for 5 minutes. Add beans, bacon, beer, and remaining ingredients. Bring to a boil; reduce heat, and simmer for 5 minutes.

Nutrition Facts

193 calories; calories from fat 28%; fat 5.9g; saturated fat 2.1g; mono fat 2.6g; poly fat 0.8g; protein 9g; carbohydrates 26.7g; fiber 4.9g; cholesterol 6mg; iron 2.5mg; sodium 174mg; calcium 58mg.
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