INGREDIENTS

INSTRUCTIONS

Hi all, here is that recipe I promised, it is from a very old issue of
Weight Watchers, I pulled out the pages so I don't know the year, I
just remember it being an old magazine!  Sort and wash beans, and place
in a medium saucepan. Cover with water  2 inches above beans, and bring
to a boil; cook 2 minutes. Remove  from heat, and let stand, covered ,
1 hour. Drain beans and set  aside. Heat oil in large Dutch oven over
medium-low heat until hot.  Add diced onion, celery, and carrot, and
saute 1 minute. Cover,  reduce heat, and cook 15 minutes. (Do not
brown.) Add beans, 3 quarts  water, salt and bay leaf. Bring to a boil;
reduce heat and simmer,  uncovered, 2 1/2 hours or until beans are
tender. Discard bay leaf.  Preheat oven to 350 degrees. Remove outer
covering of whole garlic  heads. Do not peel or separate cloves. Wrap
each head in aluminum  foil. Bake at 350 for 1 hour; let cool 10
minutes. Separate cloves,  and squeeze garlic pulp into a bowl; discard
skins. Place 1 cup bean  mixture, garlic pulp and pepper in food
processor bowl, and process  until smooth. Add to remaining bean
mixture in Dutch oven; stir well.  Cover and cook over low heat 10
minutes. Add parsley and remaining  ingredients; stir well. Yield: 11
(1-cup) servings.  Cal 182, Fat 1.9, Pro 10.2, Carb 32.7, Fib 17.6,
Chol 0, sod 288mg,  calc 114mg. Posted to Digest eat-lf.v097.n216 by
"Karen M. Ferner"  <kferner@mcls.rochester.lib.ny.us> on Aug 27, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 823
Calories From Fat: 146
Total Fat: 16.7g
Cholesterol: 0mg
Sodium: 3118.2mg
Potassium: 2848.6mg
Carbohydrates: 137.1g
Fiber: 35.9g
Sugar: 12.7g
Protein: 42g