Navy beans with sweet potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound of dry navy beans, soaked1 sweet potato, peeled & cubed1 onion, diced1 red bell pepper, diced3 cloves of garlic, minced12 Spanish olives1/2 c. tomato sauce2 tsp. chicken bouillon (optional)salt and pepper to tastered wine vinegar to taste (optional)hot sauce, to taste (optional)
Soak beans overnight or use quick soak method.
Put soaked and rinsed beans in pot and cover with 8 cups of water. Add cubed sweet potato. Bring to a boil and let simmer, partially covered for 1.5-2 hours or until beans are tender.
In a skillet, saute onion, pepper, garlic and olives in olive oil until tender. Add tomato sauce and simmer for a few minutes. Add this mixture to the beans, add salt and pepper to taste, and simmer for about 30 minutes. Add a splash of red wine vinegar for a little zing. (Also good with a little hot sauce if you like beans a little spicy.)
Serve over white rice with a green salad.
Number of Servings: 12
Recipe submitted by SparkPeople user JMEHALIC.
Put soaked and rinsed beans in pot and cover with 8 cups of water. Add cubed sweet potato. Bring to a boil and let simmer, partially covered for 1.5-2 hours or until beans are tender.
In a skillet, saute onion, pepper, garlic and olives in olive oil until tender. Add tomato sauce and simmer for a few minutes. Add this mixture to the beans, add salt and pepper to taste, and simmer for about 30 minutes. Add a splash of red wine vinegar for a little zing. (Also good with a little hot sauce if you like beans a little spicy.)
Serve over white rice with a green salad.
Number of Servings: 12
Recipe submitted by SparkPeople user JMEHALIC.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 279.0 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 11.4 g
- Protein: 8.8 g