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Olive Baked Navy Beans

Farm.Fares's picture
Ingredients
  Dried navy beans 2 Cup (32 tbs) (Small White Ones)
  Water 2 Cup (32 tbs)
  Canned tomatoes 28 Ounce, strained (1 Can Of 1 Pound And 12 Ounce Each)
  Onion 1 Small, finely minced
  Celery 1 1⁄2 Cup (24 tbs), finely chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Pimiento stuffed olives 1⁄2 Cup (8 tbs), cut into small pieces
Directions

GETTING READY
1. Preheat oven to 300°.
2. Soak beans in water by 1 inch.

MAKING
3. In a saucepan cook beans along with water. Cover and simmer beans for 1 hour until just tender and skins split.
4. In a frying pan add tomatoes, onion, celery, and olive oil.
5. Cook over medium heat.
6. In a casserole mix beans and olives.
7. Pour vegetable sauce over beans.
8. Bake covered for 3 hours.

SERVING
9. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 539 Calories from Fat 283

% Daily Value*

Total Fat 32 g48.8%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 966.8 mg40.3%

Total Carbohydrates 55 g18.2%

Dietary Fiber 18.4 g73.7%

Sugars 4.3 g

Protein 16 g32.4%

Vitamin A 31.8% Vitamin C 36.6%

Calcium 17.4% Iron 32.8%

*Based on a 2000 Calorie diet

Olive Baked Navy Beans Recipe