White bean stew with dried red peppers
Allergens:
Ingredients for 5 portions
Calculate portions
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.
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