dinner recipe · #01220
Brussels Sprout Sweet Potato Rosemary Canned Navy Beans Stir-Fry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook15 min
Inactive0 min
Total30 min
Ingredients
- 12 ozCanned Navy Beans
- 10 ozBrussels Sprouts
- 8 ozSweet Potato
- 1 tbspVegetable Oil
- 2 tbspSoy Sauce
- 2 clovesGarlic
- 1 tspRosemary
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Canned Navy Beans if needed. Wash the Brussels Sprouts and Sweet Potato under running water, keep leafy greens separate from raw meat and poultry, cut them into bite-size pieces, and mince the Garlic.
- Heat the Vegetable Oil in a wide skillet. Cook the Canned Navy Beans, Brussels Sprouts, and Sweet Potato until browned and tender.
- Add the Soy Sauce, Garlic, Rosemary, and Black Pepper. Stir-fry for 2 minutes until the Canned Navy Beans and vegetables are evenly coated and hot, then serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.5 g
- Carbohydrates
- 36.2 g
- Fat
- 4.1 g
- Fiber
- 8.9 g
- Sodium
- 774.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Wheat, Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.