Heat a medium-size pot or skillet over medium heat. Add bacon and cook, stirring, until slightly crisp. Add butter and shallots and cook, stirring, until shallots are just soft, about 3 to 4 minutes. Add beans and chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring often, until beans are soft, about 45 minutes. (I like to gently mash some of the beans against side of pot to make mixture creamy.) Season with salt and pepper. Serve immediately.
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|Serving Size: 1 Serving (1609g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 869 (73%)|
|Amt Per Serving||% DV|
|Total Fat 96.5g||129 %|
|Saturated Fat 41.7g||209 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 9g|
|Cholesterol 196.5mg||60 %|
|Sodium 2710.8mg||93 %|
|Potassium 1384.8mg||36 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 41.4g|
|Protein 38.5g||55 %|
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Calories per serving: 1193
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