Try this Tuscan bean stew recipe, or contribute your own.
Suggest a better descriptionBrine beans in 3 tbl salt and. 4qts water overnight. Cook pancetta in 1 tbl oil at low temp for ten minutes. Add carrot, celery, and onion. Cook for 10-15 min. Add garlic cloves and cook 1 min. Add 7 cups chicken broth and bay leaves. Drain and rinse beans and add to broth. Bring to simmer and place in a 250 degree oven and cook 45-60 min. Add kale and tomatoes and cook 30 min. Remove from oven and add a sprig of rosemary and let sit 15 min.
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Serving Size: 1 Serving (2497g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 291 | ||
Calories from Fat: 46 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6683.1mg | 230 % | |
Potassium 2009.1mg | 53 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 40.5g | ||
Protein 18.5g | 26 % | |
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: 291
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