Navy Bean Stew

Navy Bean Stew
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 247.2 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 5.2 g

View full nutritional breakdown of Navy Bean Stew calories by ingredient


Introduction

Delicious way to get your veggies and lean bean protein, Delicious way to get your veggies and lean bean protein,
Number of Servings: 6

Ingredients



    * Beans, navy, 1 cup
    * Sweet potato, 2 cup, cubes
    * *Bok Choy, raw-shreaded, 0.5 cup
    * Celery, raw, 1 cup, diced
    * Green Peppers (bell peppers), .5 cup, strips
    * Onions, raw, .25 cup, chopped
    * Radicchio, .5 cup, shredded or chopped
    * Garlic, 3 clove
    * *Molasses, blackstrap, 2 tbsp
    * Del Monte Diced Tomatoes, No Salt Added, 3 cup
    * Curry powder, 1 tbsp
    Vegan Vegetable Bullion 1TBSP

Directions

Soak about a cup of beans... an quick tip is to bring a cup of dry beans to a boil, then turn them off and let them sit covered for an hour. Drain, rinse, and put fresh water in the pot, bring them to a boil and simmer. Doing it this way, the beans simmer time was only about an hour and soak time was about an hour.

Cook about a cup of Navy beans. When they are almost done, throw in a chopped sweet potato to cook with the beans.

In a large deep dish skillet, or pot add veggies of choice.

I used
Baby Bok Choy
Celery
Red and Green Bell Peppers
Onion
Radicchio
3 lge cloves garlic

Stir fry until onions are soft
add 1 Lge can diced tomatoes
1 TBSP curry powder
1 TBSP vegetable broth powder
cayenne
2 TBSP Blackstrap Molasses

mix well and simmer on low heat covered

when beans and potatoes are cooked, drain them toss them in with the veggies. Call everyone for supper. :-))

Number of Servings: 6

Recipe submitted by SparkPeople user PG8595.