Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 Navy Bean Stew 2 tsps. olive oil 1/4 cup onions, chopped 1 clove garlic, minced 1 lb. canned navy beans, rinsed and drained 1/2 cup vegetable stock 1 tbsp. sage, crumbled 2 tbsps. celery leaves, chopped 2 tsps. lemon juice Heat oil in a heavy saucepan over medium heat. Saute onion and garlic 3-4 minutes or until onion softens. Add beans, stock, sage, and celery leaves. Cover saucepan and simmer 25 to 30 minutes, stirring occasionally. Remove cover and simmer 5 to 10 minutes or until thickened. Stir in lemon juice and pepper to taste. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 Oh, this one too! I make a soup that is similar to this one but, of course, is " soup " . This is one I would put some catsup on......I am a catsup lover, especially on white beans. Nancy C. Navy Bean Stew 2 tsps. olive oil 1/4 cup onions, chopped 1 clove garlic, minced 1 lb. canned navy beans, rinsed and drained 1/2 cup vegetable stock 1 tbsp. sage, crumbled 2 tbsps. celery leaves, chopped 2 tsps. lemon juice Heat oil in a heavy saucepan over medium heat. Saute onion and garlic 3-4 minutes or until onion softens. Add beans, stock, sage, and celery leaves. Cover saucepan and simmer 25 to 30 minutes, stirring occasionally. Remove cover and simmer 5 to 10 minutes or until thickened. Stir in lemon juice and pepper to taste. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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