White bean stew with dried red peppers

120 min
Vegan Suitable for vegans
Type of dish: Legumes
Temperature: Hot
Cuisine type: Vegan cuisine
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Haricot beans 0.5 kg
Onion 0.075 kg
Green pepper 0.075 kg
Leek 0.75 ud
Chorizo pepper 0.75 ud
Olive oil 0.025 l
Red pepper 0.075 kg
Carrots 0.075 kg
Elaboration
  • Allow the white beans to soak overnight.
  • Rehydrate the chorizo peppers, take the fleshly part from the skin and mince.
  • Chop the onion into brunoise and the carrot and the leek into half-moons shapes. Chop the pepper into 1 cm dices.
  • Cook the white beans with the carrot, the leek and the peppers on a continuous but low heat until the beans are tender.
  • soften the onion cut into brunoise until they are tender and add the chorizo pepper and the beans right after.
  • When the beans are cooked and all the ingredients are mixed, check if the salt and the thickness are the desired ones.
Nutritional information (1 portion)
Energy
373.61
kcal
Carbohydrates
58.89
g
Proteins
22.33
g
Lipids
6.71
g
Fiber 22.76 g
Saturates 0.69 g
Monounsaturated fatty acids 3.95 g
Polyunsaturated fatty acids 0.49 g
Cholesterol 0.03 mg
Calcium 163.11 mg
Iron 7.51 mg
Zinc 4.14 mg
Vitamin A 211.86 ug
Vitamin C 27.26 g
Folic acid 21.09 ug
Salt (Sodium) 51.24 mg
Sugars 6.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.