Ingredients

8 ounces navy or great northern dried beans
3 cups water
1 tablespoon vegetable oil
1 cup onion, peeled and cut into 1/2-inch pieces
3/4 cup carrot, peeled and cut into 1/2-inch pieces
2 cups leeks, split, washed, trimmed and cut into 1-inch pieces
1 clove garlic, minced
8 skinless duckling legs
4 cups cold water
1 1/4 teaspoon salt
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried fennel
1/4 teaspoon hot pepper sauce
1 tablespoon vinegar

Directions

Soak beans in water overnight. Heat a 4-quart pot, adding oil. Saute onions, then carrots, leek and garlic. Add duckling legs and brown on all sides. Drain beans and add to the pot. Add water, salt, bay leaf and dried herbs. Bring to a boil, cover and reduce heat to simmer. Test the legs for doneness after 30 minutes by inserting a knife. If knife comes out easily, remove meat and set aside. Continue to simmer for another 30 minutes until beans are tender. Pull meat from cooled duckling legs and cut into coarse chunks (1 1/2 to 2 cups of meat). Add meat to the beans and vegetables. Cook for 20 minutes. Add pepper sauce and vinegar. The mixture should be soupy but not overly liquid. If the dish is too watery, boil uncovered for 10 to 15 minutes. If the dish is too thick, add a few tablespoons of water. Makes 6 servings.

Nutritional facts per serving: 280 cal. (50 cal. from fat). 6 g total fat (1 g saturated fat), 65 mg chol., 540 mg sodium, 33 g carbo., 8 g dietary fiber, 26 g pro. Recipe from: