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Sort through the beans, discarding any impurities or discolored beans. Put in a bowl, add cold water to cover and leave to soak for about 12 hours
In a large saucepan, warm the butter over medium heat. Add the onion, garlic, carrot and celery and sauté until the onion is translucent, 2-3 minute.
Drain the beans and add them to the saucepan along with the stock, tomatoes, and herbs. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally to break up the tomatoes, until the beans are very tender, 2-21/2 hours. Discard Bay Leaf
Transfer about half of the sour to a blender and purée. Stir the purée back in to the pan, then season with salt and pepper.
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|Serving Size: 1 Serving (1007g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 54 (35%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 3818.2mg||132 %|
|Potassium 321.2mg||8 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 21.3g|
|Protein 3g||4 %|
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Calories per serving: 156
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