Beans from the Latin Quarter

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INGREDIENTS

  • 1-1/2 cups dry Navy Beans
  • 2 tablespoons margarine
  • 2 onions, diced
  • 1/2 cup celery, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon taco seasoning
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/4 teaspoon salt

PREPARATION

  1. Drain soaked beans and set aside.
  2. Heat margarine in a large saucepan over medium heat.
  3. Add onions and celery.
  4. Cook 6 minutes.
  5. Add garlic, and cook another 2 minutes.
  6. Add beans and seasonings, except salt.
  7. Mix well.
  8. Add enough water to cover beans by 2 inches.
  9. Bring to a boil.
  10. Partly cover and cook beans 2-1/2 hours over medium heat.
  11. Stir occasionally and add more water if needed.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 5
Serving size: 1 cup
Calories: 252
Carbohydrates: 41g
Fat: 5g
Cholesterol: 0mg
Protein: 13g
Fiber: 8g
Sodium: 193mg (480mg using canned beans)

FOOD EXCHANGES

2 starch/bread
1 lean meat
1 fruit

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