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Suggest a better descriptionPLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturers directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When its time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese.
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 794 | ||
Calories from Fat: 408 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 144.6mg | 44 % | |
Sodium 1074.3mg | 37 % | |
Potassium 1141.9mg | 30 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 47.6g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 794
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