Ingredients
  • 8   ounces 
    dry navy, Great Northern, or cannellini beans (white kidney beans)
  • 6   cups 
    water
  • 1   pound 
    beef or lamb stew meat, cut into 1-inch cubes
  • 4   cups 
    reduced-sodium chicken broth
  • 2   medium 
    carrots, cut into 1-inch pieces
  • 2   stalks 
    celery, cut into 1-inch pieces
  • 1   large 
    onion, cut into wedges
  • 1   cup 
    dry white wine
  • 6   cloves 
    garlic, minced (1 tablespoon)
  • 3   
    bay leaves
  • 1 1/2  teaspoons 
    dried rosemary, crushed
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    ground black pepper
  •  
    Toasted French bread slices (optional)
Directions
1.
Rinse and drain beans. In a 4-quart Dutch oven, combine beans and the water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour.
2.
Drain beans in colander; rinse beans. In a 3-1/2- to 6-quart slow cooker, stir together beans, meat, broth, carrots, celery, onion, wine, garlic, bay leaves, rosemary, salt, and pepper.
3.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaves before serving. If desired, serve with toasted French bread slices. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 3, chol. (mg) 45, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 11, sugar (g) 5, pro. (g) 27, vit. A (IU) 3012.59, vit. C (mg) 4.72, Thiamin (mg) 0.27, Riboflavin (mg) 0.24, Niacin (mg) 4.74, Pyridoxine (Vit. B6) (mg) 0.39, Folate (g) 80.64, Cobalamin (Vit. B12) (g) 2.01, sodium (mg) 652, Potassium (mg) 747, calcium (mg) 80.77, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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