Navy beans with sweet potato
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Navy beans with sweet potato calories by ingredient
Introduction
A yummy, healthy pot of beans. Great served over rice with a green salad. A yummy, healthy pot of beans. Great served over rice with a green salad.Number of Servings: 12
Ingredients
-
1 pound of dry navy beans, soaked
1 sweet potato, peeled & cubed
1 onion, diced
1 red bell pepper, diced
3 cloves of garlic, minced
12 Spanish olives
1/2 c. tomato sauce
2 tsp. chicken bouillon (optional)
salt and pepper to taste
red wine vinegar to taste (optional)
hot sauce, to taste (optional)
Directions
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.
