Recipes

This is an old standby recipe that I have used for years. Perfect when I want something warm, hearty, and filling, without killing my diet.

I made this last night with turkey bacon as I had that handy, adding some olive oil to compensate for the lack of bacon drippings. I usually add an additional cup or water than what is called for in the recipe, as it is more of a stew without it. I suggest serving with a cheese/herb biscuit or cornbread, along with a salad.

From Cooking Light.

3 bacon slices, chopped

1 cup chopped onion

1 tablespoon chili powder

1 1/2 teaspoons dry mustard

1 1/2 cups water

1 tablespoon dark molasses

1 tablespoon red wine vinegar

2 (15-ounce) cans cannellini beans or other white beans, drained

1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained

Preparation

Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.

Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.

Yield

4 servings (serving size: 1 1/4 cups)

Nutritional Information

CALORIES 361(28% from fat); FAT 11.2g (sat 3.8g,mono 4.6g,poly 1.7g); PROTEIN 20g; CHOLESTEROL 15mg; CALCIUM 132mg; SODIUM 804mg; FIBER 2.2g; IRON 6.8mg; CARBOHYDRATE 47.9g

Cooking Light, MARCH 2002