White Bean Pot Roast – a delicious recipe with white beans, carrots, stalks celery, potatoes, rosemary, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Preheat oven to 350", "Chop the veggies into big chunks and toss into a large dutch oven or roasting pan. Then dump dried beans and water in as week. Mske sure all the beans are submerged have about 2 extra inches of water. Add the rosemary (you can opt out or use other spices you like) and season well (like a few teaspoons) with salt and pepper oven. Place the dutch oven into oven with lid on and let bake for about an hour and a half to 2 hours, checking and giving it a stir ever now and then and making sure the water has not evaporated before beans are done If so, add in another cup or 2.
2
Once beans are cooked to your liking, remove from oven, taste and season with more salt and pepper if needed and , well, eat it.", "Left overs are fantastic for future salads, grain bowls, wraps, added to stalk for soup,or just reheated and eaten."]
217
kcal
Calories
1
g
Fat
42
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound dried white beans, 2 large carrots, 2 stalks celery, 2 medium potatoes (I like white or red), and more.
Yes, White Bean Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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