White bean stew with dried red peppers

120 min
Type of dish: Legumes
Temperature: Hot
Cuisine type: Vegan cuisine
Ingredients for 5 portions
Ingredients for portions/units
Haricot beans 0.5 kg
Onion 0.075 kg
Green bell pepper 0.075 kg
Leek 0.75 ud
Chorizo pepper 0.75 ud
Light olive oil 0.025 l
Red pepper 0.075 kg
Carrot 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
556.6
kcal
Carbohydrates
78.15
g
Proteins
25.63
g
Lipids
7.76
g
Fiber 35.45 g
Saturates 0.98 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 1.06 g
Cholesterol 0.03 mg
Calcium 334.85 mg
Iron 10.38 mg
Zinc 4.89 mg
Vitamin A 455.65 ug
Vitamin C 88.5 g
Folic acid 238.2 ug
Salt (Sodium) 70.15 mg
Sugars 27.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.