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Ingredientes
- 6 slc Bacon, minced
- 2 x Carrots, minced
- 2 stalk celery, minced
- 2 cl Garlic, chopped
- 1 x Onion, minced
- 1 x Sweet red pepper, minced
- 2 can (each 14 ounce.) black beans, liquid removed and rinsed
- 4 c. Chicken stock
- 1 tsp Dry sage
- 1 tsp Red wine vinegar
- 1/2 tsp Pepper
- 1/4 tsp Salt
Direcciones
- In large saucepan or possibly Dutch oven, cook bacon over high heat for about 5 min or possibly till crisp. Drain off all but 1 tbsp. fat from pan.
- Reduce heat to medium; cook carrots, celery, garlic, onion and red pepper for 5 min or possibly till onion is softened.
- Add in black beans, chicken stock and sage; bring to boil. Reduce heat, cover and simmer for 20 min or possibly till vegetables are tender. Stir in vinegar, pepper and salt.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 120 | 73% |
| Total Fat 13.35g | 17% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 611mg | 25% |
| Potassium 335mg | 10% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.18g | 1% |
| Protein 5.6g | 9% |
