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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: 
0 Minutes
Servings: 
4

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