Directions:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
- Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender.
- Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.63 Kcal (781 kJ) | ||
| Calories from fat | 35.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 6% | |
|---|---|---|---|
| Sodium | 595.12mg | 25% | |
| Potassium | 808.32mg | 17% | |
| Total Carbs | 28g | 9% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 7.27g | 29% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.2 Kcal (273 kJ) | ||
| Calories from fat | 12.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 6% | |
|---|---|---|---|
| Sodium | 207.89mg | 25% | |
| Potassium | 282.38mg | 17% | |
| Total Carbs | 9.78g | 9% | |
| Sugars | 1.03g | 12% | |
| Dietary Fiber | 2.54g | 29% | |
| Protein | 3.17g | 18% | |
| Vitamin C | 7.3mg | 35% | |
| Iron | 0.8mg | 13% | |
| Calcium | 27.9mg | 8% | |
* 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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