Easy and delicious. Add celery and carrot pieces, if desired, during the last hour of cooking to make a Navy Bean Soup.
Place rinsed Navy beans in a large lidded stock pot and add salt. Cover with water about 2 inches over the level of the beans. Stir, cover, and cook on low heat for 4-5 hours, stirring occassionally. If the beans get too dry, boil some water and add as needed. If the beans are too juicy, remove the lid and continue cooking until they reach the desired thickness. About an hour before the beans are done, tear the bacon in small pieces and add to beans. Add the pepper and onion (and the carrot and celery, if desired). Stir, and continue cooking until the vegetables are tender.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 12|
|Calories from Fat: 43 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 6.3mg||2 %|
|Sodium 86.2mg||3 %|
|Potassium 497.6mg||13 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 14.4g|
|Protein 9.6g||14 %|
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Calories per serving: 173
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