Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.



Comments (5)
This is excellent! One of our favorites!
Incredibly delicious! I made the recipe exactly as written, but could not get red beans and substituted black. Used the wine. Served over couscous.
Any adjustments for using dried vs canned beans?
A pretty good dish! I unfortunately didn’t have fire roasted tomatoes or parsnip; substituted with regular tinned tomatoes and some yukon tomatoes. Overall a comforting dish!
I used the fire roasted tomatoes with garlic. This is one of my FAVORITE dishes so far!!!