In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-26-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (723g)|
|Recipe Makes: 8|
|Calories from Fat: 229 (40%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 64.9mg||20 %|
|Sodium 1140.3mg||39 %|
|Potassium 1078.5mg||28 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 48.7g|
|Protein 31.6g||45 %|
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Calories per serving: 574
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