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Beans, Peas and Potatoes


Beans, Peas and Potatoes

This delicious recipe was created to use up the leftover beans and bean broth from the canned beans used for Vegetable Bean Soup. When combined with a low sodium soup or salad, it is a satisfying light meal.

2 servings: 161 mg. sodium per serving

1 Tablespoon healthy oil
1/2 cup no salt added canned navy beans plus liquid left over from Vegetable Bean Soup
1 (8 oz) russet potato, peeled and chopped into 1/2 inch cubes
1/2 cup frozen, no salt added petite green peas
1/4 cup thinly sliced onion, cut into fourths
1/2 teaspoon dill weed
1/4 teaspoon black pepper
1/8 teaspoon salt
Pinch (1/16 teaspoon) cayenne pepper

Prep. Instructions

1. Cover potatoes with water in a saucepan. Bring water to a boil; turn down to simmer and cook 10 minutes, or until potatoes are tender. Drain and set cooked potatoes aside.
2. Combine dill weed, pepper, salt and cayenne in a bowl.
3.  Measure 1/4 cup liquid from canned beans into a bowl.  Place remaining beans and liquid into a colander; rinse off remaining liquid; drain beans.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9 inch skillet over medium low heat. Add onions. Cook for 3 minutes, stirring occasionally.

2. Add peas. Cook for 3 minutes, stirring constantly.

3. Add seasonings. Stir to combine. Cook 1 minute, stirring constantly

4.  Add the 1/4 cup liquid from canned beans.  Stir to combine.

5. Add potatoes and beans. Stir to combine.

6. Turn heat up to medium until mixture starts to sizzle; then turn heat down to simmer. Simmer 10 minutes, uncovered, stirring occasionally. Serve. - Copyright © 2023 Judy Reynolds