Directions:
- Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients. Bring to a boil.
- Reduce heat to medium and cook at a brisk simmer, skimmy any foam for 1.5 hours or until beans are tender. Add salt and vinegar during last 5 minutes. Remove from heat, and stir in cream. Puree with an immersion blender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.08 Kcal (1516 kJ) | ||
| Calories from fat | 144.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Cholesterol | 29.54mg | 10% | |
| Sodium | 703.74mg | 29% | |
| Potassium | 1007mg | 21% | |
| Total Carbs | 38.59g | 13% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 16.91g | 34% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 259.42 Kcal (1086 kJ) | ||
| Calories from fat | 103.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 25% | |
|---|---|---|---|
| Cholesterol | 21.16mg | 10% | |
| Sodium | 504.22mg | 29% | |
| Potassium | 721.51mg | 21% | |
| Total Carbs | 27.65g | 13% | |
| Sugars | 1.54g | 9% | |
| Dietary Fiber | 7.29g | 41% | |
| Protein | 12.12g | 34% | |
| Vitamin C | 2.3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 18% | |
| Calcium | 64.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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