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Spicy Black Beans with Turkey Bacon
Recipe makes 10 one cup servings
	3 cups Dried Black Beans
	8 cups Water
	6 cups Organic Fat Free Chicken Broth
	4 Slices Organic, Nitrite Free Turkey Bacon (Welshire Farms or Applegate Farms, for example)
	1 Tbsp Organic Extra Virgin Olive Oil
	1 cup Celery, diced
	1 cup Carrots, diced
	1 cup Onions, diced
	1 tsp Thyme
	1 tsp Cumin
	2 Garlic Cloves, minced
	1 tsp Kosher Salt
	½ tsp Black Pepper

Sort and wash beans; place in a large pot with 8 cups water (or enough water to completely cover beans). Let stand eight hours to soak. Drain.

Return beans to pot and add chicken broth. Bring to a boil, reduce heat to medium, and simmer uncovered for two hours, or until beans are soft.

In large skillet, cook turkey bacon over medium high heat until browned, about 3-4 minutes. Remove turkey bacon from skillet and crumble.

In the same skillet, add olive oil and heat to medium high. Add remaining ingredients and cook until onions begin to turn translucent, and other vegetables start to soften, about 5 minutes.

Add cooked turkey bacon back into vegetable mixture, stir well.

Spoon cooked vegetables and turkey mixture into cooked beans. Simmer for an additional 10 minutes to incorporate the flavors.

Nutrition Analysis ( 1 cup ) per serving:

250 Calories, 3g Total Fat, 40g Total Carbs, 15g Fiber, 17g Protein

Nutrition Tips

	Black beans are an excellent source of antioxidants, protein and fiber.
	Look for expeller pressed or cold pressed oils on labels…cleaner, healthier option.
	Total Carbohydrates minus Fiber equals actual carbohydrates absorbed. Net carbs for this recipe is 23 grams.
	Serve with Brown Rice or Baked Sweet Potato or Roasted Root Vegetables.
	Want more protein? Add a cut up cooked chicken breast or boiled shrimp to bean dish.

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