Try this Navy Bean Stew recipe, or contribute your own.
Suggest a better descriptionSoak beans in 2 quarts of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 min. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain. In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian season and beans. Cover and bake at 350 degrees for 30 min. Uncover and bake 30 minutes longer or until bubbly. Yield: 8-10 servings. Recipe by: TASTE OF HOME - FEB/MARCH 1996 Posted to Bakery-Shoppe Digest V1 #202 by Simps
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 8 | ||
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Calories: 551 | ||
Calories from Fat: 251 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 984mg | 34 % | |
Potassium 1216.6mg | 32 % | |
Total Carbohydrate 49.8g | 15 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 33.3g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 551
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