In the order listed above, put all the ingredients except the Parmesan in a 3 1/2 to 4 quart slow cooker. Cook, covered, on low for 4 to 6 hours, or until the beans are tender and the liquid is almost absorbed. Discard the bay leaves.
If you want to thicken the stew, use a slotted spoon to transfer about 1/2 cup of the mean mixture to a small bowl. Mash the bean mixture until almost smooth, then stir it back into the stew.
Serve the stew topped with the Parmesan.
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|Serving Size: 1 Serving (604g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.9mg||2 %|
|Sodium 176.1mg||6 %|
|Potassium 461.6mg||12 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 16.3g|
|Protein 5.3g||8 %|
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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: 119
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