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Lemony Navy Beans

6 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 3 1/2 cups dice Asparagus
  • 2/3 cups cook and dice Bacon, Vegetarian
  • 3 2/3 cups drain and rinse Navy Beans, Canned
  • 1/2 tablespoons Sea Salt
  • 1/8 teaspoons Black Pepper
  • 4 tablespoons Lemon Juice
  • 1/2 cups Walnuts
  • 8 cups cook, peel, and dice Beet

Serving Day Ingredients

  • 1 cup Mint, Fresh
  • 1 cup Yogurt, Plain
  • 1/4 cups dice Green Onion (Scallion)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 448 Calories
  • 20g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 1mg Cholesterol
  • 1472mg Sodium
  • 51g Total Carb
  • 14g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a frying pan to medium high heat with olive oil.
  2. Add the asparagus and cooked bacon to the pan and cook until almost tender.
  3. Add the beans, salt, pepper, lemon juice and walnuts. Stir until well combined.
  4. Combine the mint leaves, yogurt and green onions in a food processor and mix until mostly smooth.
  5. Serve drizzled with sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat a frying pan to medium high heat with olive oil.
  2. Add the asparagus and cooked bacon to the pan and cook until almost tender.
  3. Add the beans, salt, pepper, lemon juice and walnuts. Stir until well combined.
  4. Divide beets and bean mixture among freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat beets and bean mixture at 350 degrees for 15-20 minutes.
  3. Combine the mint leaves, yogurt and green onions in a food processor and mix until mostly smooth.
  4. Serve drizzled with sauce.

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