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Recipe Summary

prep:
35 mins
cook:
2 hrs
stand:
1 hr
total:
3 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. In a 4-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Set aside.

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  • Trim fat from meat. Cut meat into 1-inch pieces. In the same Dutch oven brown meat, half at a time, with the onion and garlic in hot oil. Drain fat. Add drained beans, chicken broth, wine, and bay leaves to meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.

  • Remove bay leaves. Stir in carrots, celery root, celery, rosemary, salt, and black pepper. Return to boiling; reduce heat. Smmer, covered, about 30 minutes or until beans are nearly tender. Uncover and boil gently about 30 minutes more or until beans are tender and liquid thickens, stirring occasionally. Makes 6 servings.

Nutrition Facts

519 calories; fat 8g; cholesterol 73mg; saturated fat 2g; carbohydrates 57g; mono fat 4g; poly fat 1g; insoluble fiber 21g; sugars 9g; protein 44g; vitamin a 9961IU; vitamin c 8.3mg; sodium 722mg; potassium 1220mg; calcium 151.5mg; iron 6.5mg.
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