One Pot Quick Vegetable And Navy Bean Stew Recipes
MEDITERRANEAN STEW WITH NAVY BEANS
Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.
Provided by Alice Waugh
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
- Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
- Sprinkle with chives and serve.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 51.2 g, Fat 7.9 g, Fiber 12.8 g, Protein 17.9 g, SaturatedFat 1.2 g, Sodium 1023.2 mg, Sugar 3.1 g
1-POT, 3-BEAN CHICKEN STEW
For health benefits, you can't top dried beans. They are rich in antioxidants and fiber and are low glycemic, helping to control blood sugar. If you don't use no-salt-added, beans, rinse to remove sodium.
Provided by Jean Carper
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
- Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 32 g, Cholesterol 75.4 mg, Fat 5.9 g, Fiber 11.8 g, Protein 39.1 g, SaturatedFat 1.2 g, Sodium 283.4 mg, Sugar 5 g
ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
- Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 217 g, Fat 3 g, Protein 10 g
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