6 Serves
133 Mins
Preheat your oven to 165°C.
Finely dice the onion, garlic, and bell pepper using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
65 µg / 400 µgCalcium
73 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
133 mg / 1,250 mgPotassium
456 mg / 4,700 mgSodium
447 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
24 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large mixing bowl, combine the navy beans, diced onion, garlic, bell pepper, brown sugar, ketchup, and black pepper. Stir thoroughly until well incorporated.
Transfer the bean mixture into a casserole dish and cover with a lid or aluminum foil.
Bake in the preheated oven for 90 minutes, removing the cover for the last 15 minutes to allow the sauce to thicken.
Remove from the oven and let the beans rest for 5 minutes before serving.
25
g95
g20
g
Yemeni
