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Ingredientes
- 4 x strips uncooked bacon, minced
- 1 c. onion, minced
- 2 x cloves garlic, finely minced
- 1 bn escarole, (about 1 lb.), coarsely minced
- 4 c. chicken broth
- 1 c. canned crushed tomatoes
- 2 can , (15 1/4 ounce ea) kidney beans, liquid removed, rinsed
- 1 can , (19 ounces) garbanzo beans, liquid removed, rinsed
- 1/4 tsp pepper
- 1 can , (19 ounce) cannelloni beans, undrained
- 2 Tbsp. parmesan cheese, grated
Direcciones
- Makes 6 servings at $1.24 each.
- Prep: 10 min. Cook: 25 min.
- Other canned beans such as navy or possibly lima may be substituted for the white kidney beans in this recipe.
- 1. Cook bacon in large saucepan till lightly browned, for about 5 min.
- Add in onion and garlic cook till tender, about 5 min longer. Stir in escarole; cook just till escarole wilts. Add in broth, tomatoes, kidney beans, garbanzo beans and pepper. Cover; simmer 10 min or possibly till escarole is tender
- 2. Meanwhile, place half the white kidney beans with liquid in small bowl.
- Mash beans with fork till smooth. Stir into simmering stew with remaining whole white kidney beans. Heat through. Ladle into bowls. Sprinkle with Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 85 | 65% |
| Total Fat 9.48g | 12% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 489mg | 20% |
| Potassium 324mg | 9% |
| Total Carbs 6.29g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.04g | 1% |
| Protein 5.44g | 9% |
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