Best Lebanese Navy Beans With Tomatoes And Onion Recipes

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MEDITERRANEAN STEW WITH NAVY BEANS



Mediterranean Stew with Navy Beans image

Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.

Provided by Alice Waugh

Time 1h

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, chopped
1 large tomato, chopped
1 medium red bell pepper, chopped
3 cloves garlic, coarsely chopped
4 leaves fresh sage
1 sprig fresh rosemary
ΒΌ teaspoon red pepper flakes, or more to taste
salt and freshly ground black pepper to taste
3 (16 ounce) cans navy beans, rinsed and drained
1 bay leaf
3 cups water, or as needed to cover
2 tablespoons finely chopped fresh chives, or to taste

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
  • Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
  • Sprinkle with chives and serve.

Nutrition Facts : Calories 338.5 calories, Carbohydrate 51.2 g, Fat 7.9 g, Fiber 12.8 g, Protein 17.9 g, SaturatedFat 1.2 g, Sodium 1023.2 mg, Sugar 3.1 g

CROCK POT NAVY BEANS WITH TOMATOES AND TABASCO



Crock Pot Navy Beans with Tomatoes and Tabasco image

I'm not much of a dry bean eater but my husband, Fred, loves them. This is an original recipe. Normally I use Great Northern Beans but today I decided to try Navy Beans. The beans were not pre-soaked. Fred likes his beans in a slightly thickened broth; so at the end of cooking, I remove some of the broth, add a few...

Provided by Valerie Johnson

Categories     Other Side Dishes

Time 6h15m

Number Of Ingredients 12

1 lb navy beans
2 c chicken broth
3 c water
1 c diced or chopped onions
3 clove garlic (chopped)
1 can(s) diced tomatoes (14.5 oz can)
1 1/2 tsp salt
1 tsp seasoning salt
1 tsp black pepper
1 tsp oregano
1 tsp tobasco sauce
1 lb ham pieces

Steps:

  • 1. Rinse beans and remove any rocks, debris or dried out beans
  • 2. Spray crock pot with non-stick cooking spray
  • 3. Put all ingredients in crock pot
  • 4. Set crock pot to high heat; cook beans for 5-6 hours or until tender.

NAVY BEANS



Navy Beans image

Make and share this Navy Beans recipe from Food.com.

Provided by BeckyF

Categories     Beans

Time 1h10m

Yield 2 1/2 cups

Number Of Ingredients 9

1 cup dried navy beans
2 tablespoons virgin olive oil
1 large onion, peeled and finely diced
2 cloves garlic, peeled and minced
1 medium bay leaf
1 sprig fresh thyme
4 cups chicken stock
salt
freshly ground black pepper

Steps:

  • Place the beans in a colander and rinse with cold running water.
  • Pick over the beans to remove any stones or foreign objects.
  • Heat the oil over medium-high heat in a large, heavy stock pot.
  • Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
  • Add the bay leaf and thyme and saute for 1 minute.
  • Add the beans and chicken stock and bring to a boil over high heat.
  • Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
  • Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
  • Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
  • Remove the bay leaf and serve hot.

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