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Bean And Vegetable Stew Recipe
|Dried white navy beans||1 1⁄4 Cup (20 tbs)|
|Bacon||1 Pound (In One Piece)|
|Green beans||1 1⁄2 Pound|
|All purpose flour||1 Tablespoon|
Calories 637 Calories from Fat 130
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 5.2 g26.1%
Trans Fat 0 g
Cholesterol 30 mg
Sodium 1112.6 mg46.4%
Total Carbohydrates 101 g33.8%
Dietary Fiber 23.9 g95.6%
Sugars 22.5 g
Protein 30 g59.2%
Vitamin A 190.6% Vitamin C 53.8%
Calcium 19.6% Iron 44.7%
*Based on a 2000 Calorie diet
Drain and put in a saucepan.
Cover with fresh water, bring to the boil and simmer for 20 minutes or until the beans are tender.
Meanwhile, put the bacon in another saucepan with the water.
Bring to the boil and simmer for 20 minutes.
Peel and slice the carrots and potatoes.
Trim the green beans.
Remove the bacon from the pan and dice.
Return to the pan with the carrots, potatoes and green beans.
Drain the navy beans and add to the bacon mixture.
Simmer for 15 minutes.
Peel and core the pears and apples, then slice.
Add to the pan and simmer for a further 5 minutes.
Dissolve the flour in 3 tablespoons of the hot stew, then stir into the pan with the salt.
Simmer until slightly thickened and serve.