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4 servings
suggest servings
| 4 | ounces | butter beans | dried |
| 2 | ounces | bacon | streaky, chopped |
| 1 | tablespoon | olive oil | |
| 1 | medium | onion | peeled, finely chopped |
| 1 | clove | garlic | peeled, crushed |
| 2 | sticks | celery | finely chopped |
| 1 | large | carrot | peeled, finely chopped |
| 1/4 | small | cabbage | shredded |
| 2 | ounces | pepperoni | sliced |
| 14 | ounces | tomatoes, canned | chopped |
| 1 | tablespoon | tomato puree | |
| 20 | ounces | chicken broth | |
| 1 | x | salt and black pepper | |
| 1 | x | bay leaf | |
| 1 | x | marjoram | |
| 1 | x | rosemary leaves | |
| 1 | x | crusty bread | to serve |
Soak beans in cold water for 5 hours, or overnight.
Drain, put in a saucepan and add enough water to cover.
Bring to the boil and boil for 10 minutes.
Reduce heat, cover and simmer for 30-45 minutes, until just tender.
Drain and put to one side.
Cook bacon in a large pan until crisp.
Add olive oil, onion, garlic, celery and carrot.
Cook, gently, stirring often, for 5 minutes.
Add cabage and salami snf cook for 2 minutes.
Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan.
Bring to the boil, then simmer for 45 minutes until soft.
Remove herbs. Serve with crusty bread.
| % Daily Value* | |
| Total Fat 17.0g | 25% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 953mg | 40% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 2.0g | 9% |
| Sugars 7.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 64% | Vitamin C | 23% | |
| Calcium | 6% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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