Low Fat Stewed Beans Recipe

Ingredients

2 cups dried beans

-- preferably cranberry or kidney beans

1/2 stalk celery

-- with leaves attached

2 sprigs fresh parsley

2 sprigs fresh thyme

1 bay leaf

5 cups reduced-sodium chicken broth, defatted

2 cups peeled fresh tomatoes, seeded and chopped

--2 large

1 carrot

-- peeled and halved

1 onion

-- peeled and quartered

1 leek

-- white part only

-- halved and rinsed

1 tablespoon finely chopped fresh sage

1 teaspoon extra-virgin olive oil

salt & freshly ground pepper, to taste

Method

1.In a large pot, cover beans with cold water and bring to a boil.

Cover, remove from heat and let stand for 1 hour.

Drain and return to pot.

2.Wrap celery, parsley, thyme and bay leaf in cheesecloth and add to beans.

Add chicken broth, 1 cup tomatoes, carrot, onion and leek.

Bring to a boil.

Reduce heat to low, cover and simmer until beans are very tender, 45 minutes to 1 1/2 hours.

3.Drain, reserving 1 cup liquid.

Discard cheesecloth bundle.

Remove carrot, onion and leek and puree in a food processor with reserved cooking liquid until smooth.

4.In a medium saucepan, combine puree, beans, remaining 1 cup tomatoes, sage and oil.

Season with salt and pepper.

(The beans will keep, covered, in the refrigerator for up to 2 days.

Heat through before serving.)

MAKES 6 CUPS, FOR 6 SERVINGS.

280 calories per serving; 16 grams protein; 2 grams fat (0.

1 gram saturated fat); 48 grams carbohydrate; 495 mg sodium: 4 mg cholesterol; 12 grams fiber.

Cooks Comments and Tips