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Stewed Beans

beans & legumes, side dishes, vegetarian

2 cups dried beans
--preferably cranberry or kidney be
1/2 stalk celery
--with leaves attached
2 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
5 cups reduced-sodium chicken broth; defatted
2 cups peeled fresh tomatoes; seeded and chopped
--2 large
1 carrot
--peeled and halved
1 onion
--peeled and quartered
1 leek
--white part only
--halved and rinsed
1 tablespoon finely chopped fresh sage
1 teaspoon extra-virgin olive oil
salt & freshly ground pepper; to taste

1. In a large pot, cover beans with cold water and bring to a boil. Cover, remove from heat and let stand for 1 hour. Drain and return to pot. 2. Wrap celery, parsley, thyme and bay leaf in cheesecloth and add to beans. Add chicken broth, 1 cup tomatoes, carrot, onion and leek. Bring to a boil. Reduce heat to low, cover and simmer until beans are very tender, 45 minutes to 1 1/2 hours. 3. Drain, reserving 1 cup liquid. Discard cheesecloth bundle. Remove carrot, onion and leek and puree in a food processor with reserved cooking liquid until smooth. 4. In a medium saucepan, combine puree, beans, remaining 1 cup tomatoes, sage and oil. Season with salt and pepper. (The beans will keep, covered, in the refrigerator for up to 2 days. Heat through before serving.)


280 calories per serving; 16 grams protein; 2 grams fat (0.1 gram saturated fat); 48 grams carbohydrate; 495 mg sodium: 4 mg cholesterol; 12 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 6 servings

Preparation Time: 0:00

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