Navy Bean Winter Stew

Ingredients

• 180 g Navy beans, dried
• 80 g Yellow onions
• 70 g Carrots
• 50 g Celery stalks
• 60 g Grape tomatoes

Steps

1. Rinse navy beans and soak overnight in cold water.
2. Drain beans, cover with fresh water, bring to boil then simmer until tender.
3. Sauté onions, carrots and celery in pot until softened.
4. Add grape tomatoes and drained beans with cooking liquid, simmer 20 minutes.
5. Stir gently and serve hot.

Per serving

173 kcal · protein 10.6 g · carbs 32.1 g · fat 0.9 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.