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
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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.

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