Greek White Bean Stew

Name: Greek White Bean Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Ingredients: 1 tsp olive oil; 2 medium onions chopped; 3 large carrots chopped; 4 medium potatoes diced; 2 Tbs. Brown Rice Flour; 2 tsp dried mint; 1 tsp chopped fresh rosemary; 1 can navy beans; 2 cups vegetable broth; 2 lemons

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 9

Ingredients

1 tsp olive oil2 medium onions, chopped3 large carrots, chopped4 medium potatoes, diced2 Tbs. Brown Rice Flour2 tsp dried mint1 tsp chopped fresh rosemary1 can navy beans2 cups vegetable broth2 lemons

Directions

Sautee onion in olive oil until soft, about 5 minutes. Add in chopped carrots and potatoes. Sautee for 5 minutes or so. Add in the mint, rosemary, and rice flour (can use wheat flour if not needing it gluten free), stir to coat the carrots and potatoes. Add the beans, then the broth & juice of 2 lemons, and bring to a boil. Simmer for 15-20 minutes or until the potatoes and carrots are forkable but not mushy.

Serve on basmati rice.

Makes about 9 1-cup servings.

Number of Servings: 9

Recipe submitted by SparkPeople user SOCIOMAMA.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 211.1
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 233.5 mg
Total Carbs: 43.6 g
Dietary Fiber: 10.1 g
Protein: 8.0 g

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