Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Chef Christine Keff
Recipe by Cooking Light July 2002

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
10 servings (serving size: about 2/3 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; cover and let stand 8 hours. Drain beans.

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  • Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.

  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Flying Fish and Fandango, Seattle

Nutrition Facts

254 calories; calories from fat 12%; fat 3.5g; saturated fat 1.2g; mono fat 1.3g; poly fat 0.7g; protein 15g; carbohydrates 39g; fiber 9.5g; cholesterol 3mg; iron 3.2mg; sodium 378mg; calcium 83mg.
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