Servings Per Recipe: 6
Amount Per Serving
Calories: 69
Total Fat: 2.4gCholesterol: 0mgSodium: 144mgTotal Carbs: 9.9g Dietary Fiber: 4.3gProtein: 2.3g
VIEW DETAILED NUTRITION Servings Per Recipe: 12
Amount Per Serving
Calories: 296
Total Fat: 3.1gCholesterol: 5mgSodium: 1313mgTotal Carbs: 57.1g Dietary Fiber: 12.9gProtein: 12.5g VIEW DETAILED NUTRITION 
I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. Not in the sauce, which tasted wonderful, but in the fact the beans never finished cooking! I think the bottom line is to follow the advice of a previous reviewer & soak + boil before slow cooking. The allrecipes site has an advice section, which addresses the issue, I've pasted it below. Time your Seasoning For the most part, you can go ahead and add spices, seasonings and aromatics to your pot o' beans when you start cooking them, but there are a few things that you should never add until the end: salt, and anything acidic, like tomato products, lemon juice, wine and vinegar. Salt will toughen the skins of the beans, and acids can keep beans from ever getting soft. Once your beans are tender, you may add these ingredients to your heart's content. I'm coming back to let you know I've tried this recipe again, but soaked the dry beans overnight, simmering in the morning till soft. Worked beautifully! I will use this recipe's ratios in the future, but those beans are being cooked first! Was this review helpful? [ YES ] 
After reading the reviews, I altered the recipe a bit and they turned out just fine. I actually did the "quick soak" method on my beans...boiled them for a few minutes, and then left them sitting in the covered pot for an hour before draining them and putting them in the crock pot with the bacon, onion and seasonings. I coked them on "high" for 4 hours, until they were moderately tender, then added the ketchup and cooked on low for another six hours. I also cut the brown sugar in half, since others mentioned it was too sweet. Next time I wouldn't though...because I kind of like mine a little sweet. Overall, good recipe, but it did seem like something was missing..and I just couldn't place it. Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 122
Total Fat: 7.3gCholesterol: 0mgSodium: 311mgTotal Carbs: 13.3g Dietary Fiber: 3.2gProtein: 3.2g VIEW DETAILED NUTRITION 
I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic and simple Italian flavors and ingredients! Swiss Chard has always been my favorite vegetable and is sweeter and more tender than other greens (also great for adding to soups). The stalks need extra cooking time, so I sliced and cooked them separately in boiling, salted water until tender. Not wanting to open a can of garbanzo beans for just a half cup, I used the full can. I left out the green onion, but added extra shallots and fresh minced garlic. Adding the lemon at the end was something I don't generally do, but enjoyed. For those looking for old-fashioned, traditional Italian cooking and need an Italian side dish to complete their meal, this is a great and authentic choice. Was this review helpful? [ YES ] Reviewed on Feb. 14, 2008 by whoot 
Swiss chard is a favorite here, in quiche, sauteed as a veg, etc. Get a good loaf of bread. I had a multi grain organic. Start the saute with the chopped shallots and 1/2 lb sliced mushrooms. S&P lightly with each addition. I had cannelleni beans on hand, and used a 1 lb can, drained and rinsed. Since it's mid winter, I subbed one 14.5 oz can of diced tomatoes in puree. Sprinkle in some pasta or Italian seasoning and freeze dried basil. Add in the chard and chopped stems. Add a bit of veggie "broth from the box" if needed. Cover and cook a bit. Just let the chard shrink a bit, and not get grey. Then nestle a few eggs into spoon hollows in the veggie stew. Cover, and check every three minutes. Mine took about 9 minutes on very low to give perfectly set, not runny eggs with creamy yolks. Was this review helpful? [ YES ] Simple, healthy, adaptable, yay! This was a little bland for our tastes, so I'll be kicking up the spices a notch but I'll definitely make it again. I doubled the recipe except for the black beans and added a bell pepper, and it would have served at least 6 as a main dish. (We wanted the leftovers for lunches.) It was ok cold too. Btw the bulk grains section of our groceries here are starting to carry quinoa for $1.99/lb. Ask your grocer to carry it, I was told it was up to $8.99 at health food stores. Was this review helpful? [ YES ] 