Recipe - Quick Italian Beans With Bacon

4 Strips uncooked bacon;
chopped
1 cup Onion; chopped
2 Cloves garlic; finely
chopped
1 bn Escarole (about 1 pound);
coarsely chopped
4 cup Chicken broth
1 cup Canned crushed tomatoes
2 cn (15 One fourth ounce ea) kidney beans;
drained, rinsed
1 cn (19 ounces) garbanzo beans;
drained, rinsed
One fourth teaspoon Pepper
1 cn (19 oz) white kidney beans
(cannellini); undrained
2 tablespoon Parmesan cheese; grated

Makes 6 servings at $1.24 each. Prep: 10 minutes. Cook: 25 minutes.

Other canned beans such as navy or lima may be substituted for the white
kidney beans in this recipe.

1. Cook bacon in large saucepan until lightly browned, for about 5 minutes.
Add onion and garlic cook until tender, about 5 minutes longer. Stir in
escarole; cook just until escarole wilts. Add broth, tomatoes, kidney
beans, garbanzo beans and pepper. Cover; simmer 10 minutes or until
escarole is tender 2. Meanwhile, place half the white kidney beans with
liquid in small bowl. Mash beans with fork until smooth. Stir into
simmering stew with remaining whole white kidney beans. Heat through. Ladle
into bowls. Sprinkle with Parmesan.

Nutrient Value Per Serving: 415 calories, 22 g protein, 9 g fat, 64 g
carbohydrate, 1,328 mg sodium, 10 mg cholesterol. Exchanges: 1 1/5
starch/bread, 1/3 meat, One half vegetable, One half fat.

Recipe by: Family Circle Magazine 2/20/96

Posted to MCRecipe Digest V1 #1029 by "M. Hicks" nitro_ii@email.msn.com
on Jan 21, 1998