For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper. Per serving: 1492 Calories (kcal); 129g Total Fat; (80% calories from fat); 42g Protein; 30g Carbohydrate; 96mg Cholesterol; 11476mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2554g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1320 (69%)|
|Amt Per Serving||% DV|
|Total Fat 146.6g||195 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 84.5g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 150.3mg||46 %|
|Sodium 4937mg||170 %|
|Potassium 2641.1mg||70 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 75.2g|
|Protein 70.3g||100 %|
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Calories per serving: 1922
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