RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6795
| View Recipe |
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| Recipe Name: |
Tuscan-Style Beans with Rosemary - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
8.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.59
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Slow cooker |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
1 Large onion, red finely chopped
0.25 Cup parsley, flat-leaf
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Directions:
In a skillet over medium-high heat, add oil. Add pancetta; cook until it just begins to brown. Transfer to a slow cooker. Add onion to skillet, reduce heat to medium and sauté until softened. Add garlic, rosemary, parsley, salt and pepper. Sauté for 1 minute.
Stir in tomatoes and bring to a boil, breaking up tomatoes. Cook for 2 minutes, stirring until liquid thickens. Meanwhile, add beans to slow cooker. Pour tomato mixture over beans; stir well. Add just enough water to cover. Put cover on slow cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours. |
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| Nutrition per Serving: |
| Calories: |
503 |
Total Carbs: |
107.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
12.6 |
Fat: |
6.9 |
Protein: |
33.38 |
| Fiber: |
9.81 |
Sodium: |
2207.88 |
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