Vegetarian

Curried Navy Beans is for Dinner.

Curried Navy Beans takes 20 minutes to prepare.

Curried Navy Beans takes 27 minutes to cook.

Curried Navy Beans makes 8 servings.

The ingredients for Curried Navy Beans are:

2 Medium Potatoes - peeled & cut into 1/2 in. pieces
- may substitute butternut squash
3/4 tsp Dried Crushed Red Pepper
2 (19 oz) cans Navy Beans) or small White Beans
- drained, rinced and divided
2 c low-sodium fat-free Chicken Stock or Vegetable Stock
2 tsp. fresh Ginger - minced
1/2 tsp Turmeric
1 large Onion, chopped
2 tsp. Olive Oil
1 T. Hot Curry Powder
3/4 tsp Salt
3/4 tsp freshly ground Black Pepper
1 large Tomato, chopped
1/4 c. fresh Cilantro - chopped

Here is how you make Curried Navy Beans:

Cook potato (or squash) and red pepper in boiling water to cover 15 minutes or until tender. Drain and set aside.Process 1 cup beans, stock/broth, ginger & turmeric in food processor or blender until smooth.Saute onion in hot oil in a Dutch Oven over medium-high heat 5 minutes or until tender. Add curry powder; cook 1 minute. Stir in potato, pureed bean mixture, remaining beans, salt and black pepper. Reduce heat to low; simmer, stirring occasionally, 5 minutes or until thickened. Sprinkle with tomato and cilantro. Serve with Coconut Rice.Serving Size: Makes 8 large portions - serve with Coconut Basil RiceNumber of Servings: 8Recipe submitted by SparkPeople user PENNYINAK.

The nutritional information for Curried Navy Beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 166.6

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 459.5 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 9.3 g
• Protein: 7.3 g