Tuscan Bean Stew
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 277.5
- Total Fat: 3.6 g
- Cholesterol: 3.7 mg
- Sodium: 1,023.1 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 9.3 g
- Protein: 20.2 g
View full nutritional breakdown of Tuscan Bean Stew calories by ingredient
Introduction
Hardy Warm Stew Hardy Warm StewNumber of Servings: 10
Ingredients
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1lb dried white beans/cannellini (soaked overnight in salted water)
4 slices of bacon (Chopped)
1 large onion,chopped
2 large celery stalks, chopped
2 large carrots, shredded
8 garlic cloves, chopped
6 cups Chicken Broth
2 cups of water
1 bunch kale or collard greens or spinach
1 can diced tomato (14 oz)
4 bay leaves
Rosemary
S&P
Directions
The goal of cooking at a low temperature for several hours is to produce lush beans that haven't split and turned to mush, but are still tender.
Soak the beans overnight in salted water.
While preparing chopped vegetables, turn oven on to 300 degrees.
Saute bacon until browned and fat is released. Add chopped vegetables (EXCEPT kale and tomatoes) and cook until somewhat tender. Add garlic and cook for 1 ~ 2 minutes (don't brown). Add broth, water, bay leaves and beans to pot. Cover and place in oven for slow cooking for 11/2 to 2 hours - or until beans are tender on the outside still firm to bite in the middle. Than add kale, tomatoes and 1 Tbs rosemary, S&P to taste. Cook another 15 ~ 45 minutes (depending on bean firmness). Serves 8 generously, 12 comfortably. Excellent with a salad and toasted fresh bread.
Number of Servings: 10
Recipe submitted by SparkPeople user RCMEDICI.
Soak the beans overnight in salted water.
While preparing chopped vegetables, turn oven on to 300 degrees.
Saute bacon until browned and fat is released. Add chopped vegetables (EXCEPT kale and tomatoes) and cook until somewhat tender. Add garlic and cook for 1 ~ 2 minutes (don't brown). Add broth, water, bay leaves and beans to pot. Cover and place in oven for slow cooking for 11/2 to 2 hours - or until beans are tender on the outside still firm to bite in the middle. Than add kale, tomatoes and 1 Tbs rosemary, S&P to taste. Cook another 15 ~ 45 minutes (depending on bean firmness). Serves 8 generously, 12 comfortably. Excellent with a salad and toasted fresh bread.
Number of Servings: 10
Recipe submitted by SparkPeople user RCMEDICI.
Member Ratings For This Recipe
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