Recipe for Curried Navy Beans 
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Yield:
1
Ingredients:
Amount Ingredient
2 med russet potatoes peeled, and
cut into 1/2" pieces
3/4 tsp dried crushed red pepper
2 can navy beans - (19 oz ea) rinsed, drained,
and divided
2 cup low-sodium fat-free chicken broth
2 tsp minced fresh ginger
1/4 tsp turmeric - (to 1/2) (optional)
1 lrg onion chopped
2 tsp olive oil
1 tbl hot curry powder
3/4 tsp salt
3/4 tsp freshly-ground black pepper
1 lrg tomato chopped
Instructions:
Instructions: Cook potato and red pepper in boiling water to cover 15 minutes or until tender. Drain and set aside.

Process 1 cup beans, broth, ginger, and, if desired, turmeric in a food processor or blender until smooth.

Saute onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add curry powder; cook 1 minute. Stir in potato, pureed bean mixture, remaining beans, salt, and black pepper.

Reduce heat to low; simmer, stirring occasionally, 5 minutes or until thickened. Sprinkle with tomato and cilantro.

This recipe yields 8 cups.

Yield: 8 cups

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