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Garden Dreams and a Winter Meal - Page 3© Leda Meredith Simmer until the whole is a rich stew with just enough liquid to bubble through the top layer of vegetables. Adjust salt and add pepper to taste. Serve hot with thick slices (or better, torn off chunks) of hearty bread. Reheated leftovers the next day taste even better.
You can also make this in a crock pot: just be sure to cook the bacon and beans separately first, then put all the ingredients into the crock on the low or on the Auto setting in the morning and pull up a chair to the kitchen table when you get home.
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