2
cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4
medium carrots, cut into 1-inch pieces
2
medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
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Steps
1
Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
2
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
3
Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef.
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Nutrition Facts
Serving Size:1 Serving
Calories
210
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
25 mg
Sodium
670 mg
Potassium
860 mg
Total Carbohydrate
27 g
Dietary Fiber
8 g
Protein
19 g
% Daily Value*:
Vitamin A
94%
94%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
22%
22%
Exchanges:
1 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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