12 Servings
1 pound dried great northern beans
6 cups water
3 carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
2 tablespoons Crisco® Pure Olive Oil
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
•Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender.
•Discard bay leaves. Add oil and heat through. Yield: 12 servings (3 quarts).
Nutrition Facts: One 1-cup serving equals 140 calories, 3 g fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 22 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 1/2 fat.
