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Low in fat, and high in protein, dried beans are nearly a perfect food.
Ingredients
2 cups dried Great Northern beans
4 slices thick-sliced bacon, diced
2 tablespoons extra-virgin olive oil
6 leeks, thinly sliced, white and tender green parts
2 garlic cloves, minced
1 teaspoon salt
Coarsely ground black pepper
Instructions
4 slices thick-sliced bacon, diced
2 tablespoons extra-virgin olive oil
6 leeks, thinly sliced, white and tender green parts
2 garlic cloves, minced
1 teaspoon salt
Coarsely ground black pepper
1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.
2. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; sauté 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Nutritional Information
2. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; sauté 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Per serving: 350 calories, 10g fat, 5mg chol., 17g prot., 51g carbs., 14g fiber, 580mg sodium.
