Directions:
- In a large Dutch oven or saucepan, fry the bacon until crisp.
- Remove and drain on paper towels.
- Let cool, chop and set aside.
- Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
- Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups of water.
- Bring to a boil, cover, and reduce heat to low.
- Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
- Stir in the parsley, salt, pepper and bacon.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.55 Kcal (886 kJ) | ||
| Calories from fat | 135.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 23% | |
|---|---|---|---|
| Cholesterol | 24.64mg | 8% | |
| Sodium | 718.38mg | 30% | |
| Potassium | 356.48mg | 8% | |
| Total Carbs | 11.6g | 4% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 7.7g | 15% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.48 Kcal (467 kJ) | ||
| Calories from fat | 71.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 23% | |
|---|---|---|---|
| Cholesterol | 12.98mg | 8% | |
| Sodium | 378.56mg | 30% | |
| Potassium | 187.85mg | 8% | |
| Total Carbs | 6.11g | 4% | |
| Sugars | 1.28g | 10% | |
| Dietary Fiber | 1.77g | 13% | |
| Protein | 4.06g | 15% | |
| Vitamin C | 3.2mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 26.7mg | 5% | |
* 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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