White bean stew with dried red peppers

120 min

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:

Ingredients for 5 portions Calculate portions

Haricot beans 0.5 kg

Dados de cebolla 0.075 kg

Chopped green pepper 0.075 kg

Leek 0.75 ud

Chorizo pepper 0.75 ud

Olive oil 0.025 l

Red pepper 0.075 kg

Cubed 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

463.09

kcal

Carbohydrates

65.11

Proteins

23.1

Lipids

13.33

Fiber 23.59 g

Saturates 3.85 g

Monounsaturated fatty acids 3.95 g

Polyunsaturated fatty acids 0.5 g

Cholesterol 0.03 mg

Calcium 149.11 mg

Iron 7.34 mg

Zinc 4.15 mg

Vitamin A 247.15 ug

Vitamin C 28.58 g

Folic acid 19.5 ug

Salt (Sodium) 233.26 mg

Sugars 8.68 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.