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.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds