In a saucepan, render the bacon for 5 minutes. Add the onions, celery, carrots, and peppers. Saute the vegetables for 5 to 6 minutes or until the vegetables start to wilt. Season with salt and pepper. Stir in the garlic, tomatoes, bay leaves, and chili powder. Saute for 1 minute. Add the beans and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 to 2 1/2 hours, or until the beans are tender and creamy. Remove the beans from the heat. Using a hand-held blender, puree the beans until smooth. Add a little water if the beans are too dry. Strain the sauce through a fine mesh strainer. Discard the strained mixture. Re-season the sauce with salt and pepper if necessary. This recipe yields about 1 1/2 quarts of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (4782g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1349 (53%)|
|Amt Per Serving||% DV|
|Total Fat 149.9g||200 %|
|Saturated Fat 46.6g||233 %|
|Monounsaturated Fat 67.8g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 267.5mg||82 %|
|Sodium 7449.5mg||257 %|
|Potassium 5149.2mg||136 %|
|Total Carbohydrate 172.4g||51 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 161.6g|
|Protein 127.9g||183 %|
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Calories per serving: 2566
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