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    You are in: Home / Low-cholesterol / Stewed Yellow Beans With Potatoes and Tomatoes Recipe
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    Stewed Yellow Beans With Potatoes and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Wendys Kitchen's Note:

    Another recipe from Vogue Entertaining.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in saucepan and fry all ingredients except beans and potatoes for 10 minutes.
    2. 2
      Add beans and potatoes stirring well. Cook for 5 minutes.
    3. 3
      Add enough water to cover mixture and simmer for 45 minutes until sauce has thickened.
    4. 4
      Serve hot or cold.

    Ratings & Reviews:

    • on July 27, 2013

      45

      Nice combination of vegetables but the flavour was a bit strong in dried oregano, maybe less fresh would be better? I used a good organic olive oil, organic yellow onion, organic garlic cloves, no tomatoes but additional tasty tomato paste, sea salt, freshly ground black pepper, organic yellow beans from our local weekly organic fresh produce basket, and organic white potatoes which I peeled and cut into chunks. I won't make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stewed Yellow Beans With Potatoes and Tomatoes

    Serving Size: 1 (371 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 210.9
     
    Calories from Fat 47
    22%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 37.0 mg
    1%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 9.2 g
    37%
    Sugars 6.2 g
    24%
    Protein 6.4 g
    12%

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