In large saucepan or Dutch oven, cook bacon over high heat for about 5 minutes or until crisp. Drain off all but 1 tbsp. fat from pan. Reduce heat to medium; cook carrots, celery, garlic, onion and red pepper for 5 minutes or until onion is softened. Add black beans, chicken stock and sage; bring to boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Stir in vinegar, pepper and salt. Makes 6 servings. Typed in MMFormat by email@example.com Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 6|
|Calories from Fat: 156 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 28.6mg||9 %|
|Sodium 718.8mg||25 %|
|Potassium 1036.6mg||27 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 35.3g|
|Protein 23.7g||34 %|
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Calories per serving: 443
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