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Ingredientes
- 1 c. dry navy beans
- 1 lg. minced onion
- 2 stalks minced celery
- 1/4 c. extra virgin olive oil
- 5 c. water
- 2 med. sized carrots, minced
- 1 can (8 ounce.) tomato sauce
- 1/4 c. parsley
- 1 teaspoon salt
- 1 teaspoon pepper
Direcciones
- Set beans to soak overnight (drain). In saucepan saute/fry, onion, celery and carrots in oil (about 20 min) stirring often. Add in tomato sauce, salt, pepper and cook 10 min more.
- Add in beans, water and parsley. Boil till vegetables and beans are tender (about two hrs).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 128 | 38% |
| Total Fat 14.56g | 18% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 954mg | 40% |
| Potassium 1028mg | 29% |
| Total Carbs 41.73g | 11% |
| Dietary Fiber 15.5g | 52% |
| Sugars 7.7g | 5% |
| Protein 13.33g | 21% |
